S-Ac PRIDE o/ Whe 

HOU^SEHOLD 



THJE, BAKERS' COMPLETE 

MANAGEMENT 4^ .^ ^ 




Copyright ]N° 



COPYRIGHT DEPOSm 



JH' 






^^W.-</i 






jP^^^iPiML 







r^. 



THE 

PRIDE OF THE HOUSEHOLD 



THE BAKERS' COMPLETE 
MANAGEMENT. 



BY 



A SCIENTIST 

WHO HAS MADE BAKING HIS LIFE WORK 
FOR OVER A QUARTER OF A 

CENTURY. 



WITH lOO ILLUSTRATIONS 

BY 

MELTON ANTHONY HEINZER 

AND 

KATIE-MARGARET HEINZER 



L. 



THE LIBRARY OF 

CONGRESS, 
Two Copies Received 

MAR. 22 1901 

PVRIGMT ENTRY 



/3, /9oo 

C^ASS C(/^«^. N» 

^073 

COPY B. 



< 



Entered according to Act of Congress in the year 1900, 

BY 

Melton Anthony Heinzer and ?Catie Margaret Heinzer. 
In the Office of the Librarian of Congress, at Washington, D. C. 



THE illustrations IN THIS BOOK ARE ALL FROM THE ORIGINAL. 

MADE expressly FOR IT, AND ANY ONE REPRODUCING 

THEM IN ANY FORM WILL BE PROSECUTED. 



\ 



The Pride of the Household. 

THE BAKERS' 
COMPLETE MANAGEMENT, 



CONTAINING ALL YOU WANT TO KNOW ABOUT BAKING 
BREAD, CAKE, PIES, ETC. 



OVER ONE HUNDRED RELIABLE RECIPES. 

A PRACTICAL book for the housewife, written in 
plain language so as to be easily understood by 
everyone. 

It contains a large number of valuable recipes, which 
were reduced from bakers' recipes, for family use, with 
all of the secrets and management, and it is the only book 
ever published of its kind. 

It is our aim in writing this book to teach our patrons, 
particularly, how to prevent spoiling cake and bread, as 
well as baking them. 

Bread made from these recipes will never get sour, if 
made as directed, and will hold its moisture longer and cut 
solid, and can be made in less time. 

Every recipe in this book is guaranteed to give the 
best satisfaction, and also to save money, time and labor. 



LEARN TO BAKE FANCY CAKE, 
PASTRIES, PIES, BREAD, ETC., FROM 
ONE OF THE GREATEST BOOKS EVER 
WRITTEN. 

OVER TWENTY-FIVE YEARS' EXPERIENCE. 



Instructions for Baking Bread and Roils. 

1. Always keep flour in a warm place in cold weather 
to prevent it from getting chilled. 

2. Do' not use hot water for mixing dough or dissolv- 
ing yeast, but use lukewarm, as hot water will spoil the 
strength of the yeast, and prevent it from rising. 

3. Always mix bread in the morning instead of the 
evening, and good results will always follow. 

4. Doi not use any more salt than recipes call for, as 
it is subject to a cold nature, and will prevent the bread 
from rising. 

5. Always cover the dough with a cloth closely to 
prevent the air from striking it and making the top crusty; 
if it should get crusty, lap the dough over, and this will 
soften in ten minutes, and prevent the bread from getting 
streaky, but do not disturb the dough until done. 

6. Good results are always received by using Spring 
patent flour. 

7. Always use compressed yeast for making bread from 
these recipes. 

8. Do not use sour milk for bread or rolls, but sweet 
or condensed milk. 

9. Always sift flour before measuring it. 

10. When using compressed yeast see that it is fresh; 
if soft and soggy when broken, it is old and poor, and do 
not use it. 

11. The rising of the bread depends upon the temper- 
ature of the room, 80 to 90 degrees are preferred. 

12. Strict weight and measure are required in all of 
the following recipes. 

13. During the rising the temperature must be kept 
uniform, and see that the dough does not become chiUed. 

14. Always use the same quantity of compressed yeast 
as the recipes call for. 

15. Pieces of stale bread can be toasted and used for 
spice cake. 



i6. Insist upon having compound lard for baking bread, 
rolls, coffee cakes, etc. 

17. Any of these recipes can be enlarged or reduced. 

18. Caution: Do not place the flour too near a fire, 
as it will get lumpy and spoil the strength of the flour and 
prevent the bread from rising. 

19. If the bread, rolls, etc., appear too brown, and not 
baked enough, leave the oven door open until done. 



Instructions for Baking Cake and Pastries. 

1. Always use winter wheat and no patent flour for 
cake and pastries, as used for baking bread, with the ex- 
ception of the ones mentioned in the recipes. 

2. Always sift flour before measuring it. 

3. If desired sweet milk, buttermilk, or sour milk can 
be used for making cake and biscuits. 

4. A larger quantity of milk is required if sour milk 
is thick. 

5. Always pulverize soda and cream tartar, if it should 
be coarse or lumpy, before measuring it. 

6. Place butter in a warm place before using it, so it 
will cream easily. 

7. Weigh and measare everything before commenc- 
ing to mix. 

8. Always have the oven in a proper condition before 
baking bread, cake, etc., as stated in this book. 

9. Strict weight and measure are required in. all of the 
following recipes. 

10. Always wash salty butter in cold water before using 
it for pastry and pound cake. 

11. To get correct measure select a half pint cup. 

12. Pastries and charlotte russe can be made in cold 
weather by placing them in the open air. 

13. Always put the cream tartar into the flour before 
mixing it. 



14- Always roll the stale cake or bread very fine with a 
rolling-pin before using it, equal to coarse ground coffee. 

15. The cakes shoiild always be rubbed with the hands, 
as it makes them finer and better. 

16. Always dissolve chocolate or cocoa over a slow 
fire, before using it. 

17. Grate carbonate ammonia before using it. 

18. Always use pulverized sugar when making cake 
from these recipes. 

19. Never disturb fruit cake until after it has been in 
the oven two hours, as the fruit is likely to settle. 

20. When making charlotte russe it can be placed into 
fresh well water if no ice can be obtained, but place it into 
a kettle first. 

21. Insist upon having compound lard for baking cakes, 
pastries and pies from these recipes. 

22. Double the quantity of sugar for baking spice cake 
when stale bread is used instead of cake. 

23. Always use manilla or brown paper when required, 
but do not use newspaper. 

24. Any of these recipes can be enlarged or reduced. 

25. Always dry butter after washing it for pastry, so 
it will not appear sticky. 

26. If large cakes appear too brown on the top, and 
are not baked enough, place white or brown paper over 
the top, and leave the oven door open until done. 

2y. Always keep ammonia in an air-tight jar, or can, 
to prevent it from evaporating. 

28. Where a hot oven is required use wood to make 
a flashy heat (especially for pastries). 

29. Special Notice of Weights and Measures. — One 
teaspoonful is one rounded teaspoonful; one-half tea- 
spoonful is one level teaspoonful; one-quarter of a tea- 
spoonful is one-half of a level teaspoonful; one-eighth 
of a teaspoonful is one-quarter of a level teaspoonful. 



;>-fW<r»*,»s.« 



Copyright, 1000, by M. A. & K. M. Heinzer. 

GINGER NUTS. 



Ginger Nuts. 

I cup of molasses. 

I cup of water. 

I J teaspoonfuls of soda. 

3-| cups of flour. 

I tablespoonful of sugar. 

I tablespoonful of lard. 

I teaspoonful of ginger. 

I cup of white corn meal. 

HOW TO MIX. 

Mix molasses, water, soda, sugar, lard and ginger 
together, then add in the flour and mix thoroughly. Place 
the dough on a table, and break off a portion of it, then 
roll it long and about one inch in diameter, and break off 
small pieces the size of a walnut, then place them on a 
pan about three inches apart, and flatten them out, about 
the size of a silver dollar, with the palm of the hand. 

Bake in an oven not quite as hot as for baking bread. 
They will bake in 5 or 8 minutes. Grease pans well. 

This will make about 30 cakes. 

Copyright, 1900, by M. A. & K. M. Heiuzer. 




Copyright. 1900, by M. A. & K. M. Heinzer. 

MOLASSES POUND CAKE. 



lO 



Molasses Pound Cake. 

I cup of molasses. 

I cup of water. 

i^ teaspoonfuls of soda. 

1 tablespoonful of sugar. 
-J cup of lard. 

2 eggs. 

3^ cups of flour. 
■J teaspoonful of allspice, 
J teaspoonful of ginger. 
I teaspoonful of cinnamon. 

HOW TO MIX. 

Mix molasses, water, soda, lard, sugar and spices 
together, then add in the flour, and mix thoroughly; add 
in the eggs, and mix the same as before Put in mufifin, 
loaf cake, or penny pound cake tins, and bake small ones 
in a moderate oven, and large ones in an oven equal to 
pound cake. Grease tins well, and put paper in the bot- 
tom before baking. This will make 30 cakes. 

The small ones will bake in 10 minutes, and the large 
ones in 20 minutes. 

This will make 3 loaf cake tins full. 

Copyright, 1900, by M. A. & K. M. Heiuzer. 



II 




Copyright, 1900, by M. A. & K. M. Heinzer. 



MOLASSES BOLIVARS. 



12 



Molasses Bolivars. ' 

I cup of molasses. 
^ cup of water. 

1 tablespoonful of lard. 
i-J teaspoonfuls of soda. 
4 cups of flour. 

2 teaspoonfuls of ginger. 
I teaspoonful of sugar. 

HOW TO MIX. 

Mix molasses, water, lard, soda, sugar and ginger 
together, then add flour, and mix thoroughly. Place the 
dough on a table, and roll it out with a rolling-pin not 
quite one-fourth of an inch thick, and cut them out with 
a scalloped cutter. Grease the pan well, and place them on 
it about 2 inches apart. 

Before placing them into the oven, wash them over the 
top with water. 

Bake in a moderate oven. 

This will make i8 or 20 cakes. They will bake in 8 or 
10 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. • 








C(ir>r"gli'. Ifino. l>y M. A. <<:• K M. Heinzer. 



GINGER BREAD. 



14 



Ginger Bread. 

I cup of molasses. 

I cup of water. 

4 cups of flour. 

i-^ teaspoonfuls of soda. 

3 tablespoonfuls of lard. 

ij teaspoonfuls of ginger. 

HOW TO MIX. 

]\Iix molasses, water, soda, lard and ginger together, 
then add in the flour, and mix thoroughly. Place the 
dough on a table, and roll it out with a rolling-pin not 
quite one-half inch thick, then place it on a greased pan, 
and wash the top with water before bakmg. 

When baked and taken out of the oven wash over the 
top with molasses to make a fine gloss. 

Bake in a moderate oven. 

This will bake in 20 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 




Copyright, 1900, by M. A. & K. M. Heinzer. 



GINGER SNAPS. 



i6 



Ginger Snaps. 

I cup of molasses. 

J cup of water. 

3 cup of butter. 

J cup of sugar. 

ij teaspoonfuls of soda. 

I tablespoonful of ginger. 

5 cups of flour. 

HOW TO MIX. 

Mix butter and sugar tog'ether, then add in the mo- 
lasses, water, soda and ging-er and mix, then add in the 
flour and mix thoroughly. Place the dough on a table and 
roll it out very thin w^ith a rolling-pin, then cut them out 
with a small, round cutter and place them on a lightly- 
greased pan about i inch apart. 

Bake in a moderate oven. 

This will make 90 ginger snaps. 

They will bake in 5 minutes. 

Copyright, 19^)0, by M. A. & K. M. Heinzer. 



17 



Copyright, 1900, by M. A. & K. M. Heinzer. 



PENNY SPICE CAKE. 



1 8 



Penny Spice Cake, 

I cup of molasses. 

-J cup of water. 

^ cup of sugar. 

i^ cups of stale cake or bread. 

3^ cups of fiour. 

3 tablespoonfuls of lard. i 

i^ teaspoonfuls of soda. 

I teaspoonful of ginger. 

1 teaspoonful of allspice. 

2 teaspoonfuls of cinnamon. 

HOW TO MIX. 

Mix molasses, water, sugar, lard, stale cake, soda, 
ginger, allspice and cinnamon together; let it stand for a 
few minutes, then add in the flour and mix thoroughly. 
Place it on a table and roll it long- and about i inch in 
diameter with the hands, then break of¥ small pieces the 
size of a walnut; spread granulated sugar on the table, then 
place the pieces on it and flatten them a little larger than 
a silver dollar with the palm of the hand. Place them on a 
greased pan about 2 inches apart, with the sugar side up- 
ward, and put a raisin in the center of each one. 

Bake in a moderate oven. 

This will make 30 cakes. 

They will bake in 5 or 8 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



IQ 




Copyright, 1900, by M. A. & K. M. Heiuzer. 

MUFFIN SPICE CAKE. 



20 



Muffin Spice Cake. 

I cup of molasses. 

I cup of water. 

^ cup of sugar. 

-J cup of lard. 

i-^ cups of stale cake or bread. 

3 cups of flour. 

I teaspooiiful of ginger. 

I teaspoonful of soda. 

I teaspoonful of cream tartar. 

I teaspoonful of cinnamon. 

I teaspoonful of allspice. 



HOW TO MIX. 

Mix ginger, allspice, cinnamon, molasses, water, sugar, 
lard, stale cake or bread and soda together, then mix cream 
tartar with the flour and add it to the mixture; add in the 
ogg and mix lightly. 

Grease muffin tins well and fill them half full of the 
mixture. 

Bake in a moderate oven; after baked and cold, ice 
them with chocolate or white icing. 

Tliis will make 15 2-cent cakes. 

These will bake in about 20 minutes. I 

Copyright, 1900, by M. A. & K. M. Hoinzer. 



21 




Copyright, 1900, by M. A. & K. M. Heinzer. 



LAYER SPICE CAKE. 



22 



Layer Spice Cake. 

I cup of molasses. 

I cup of water. 

^ teaspooiiful of soda. 

1 tablespoonful of lard. 

2 cups of stale cake or bread. 
^ teaspoonful of allspice. 

I teaspoonful of ginger. 

1 teaspoonful of cinnamon. 

2 cups of flour. 

I tablespoonful of sugar. 

HOW TO MIX. 

Mix molasses, water, sugar, soda, lard, stale cake, all- 
spice, ginger and cinnamon together, then let it stand for 
5 minutes and add in the flour, then mix thoroughly. Roll 
the crust thin with a rolling-pin and place it on the pan 
before applying the mixture. Spread this mixture i inch 
thick over the crust. Prick the crust with a fork before 
applying the mixture, and this will prevent it from blister- 
ing in the oven. 

When baked, ice it on the top. 

FOR CRUST. 

I J cups of flour. 
^ cup of water. 
^ cup of lard. 
J teaspoonful of salt. 

. HOW^ TO MIX. 

Mix flour, lard and salt together and rub it lightly 
through the fingers for about half a minute, so the lard will 
be well worked through the flour; then add in the water 
and mix lightly. This is crust enough to cover bottom. 

One tablespoonful of sugar more is required if stale 
bread is used. 

This will bake in half hour in a moderate oven. 

Copyrig:ht. 1900, by M. A. & K. M. Heiuzer. 
23 




Copyright, 1900, by M. A. & K. M. Heinzer. 

MOLASSES FRUIT CAKE. 



24 



Molasses Fruit Cake. 

I teaspoonful of ginger. 

1 teaspoonful of allspice. 

2 teaspoonfuls of cinnamon. 
I cup of molasses. 

• I cup of water. 
^ cup of sugar. 
-J cup of lard. 
4 cups of flour. 

1 cup of raisins. 

-| teaspoonful of soda. 

2 cups of currants. 
■| cup of citron. 



HOW TO MIX. 

•Rub sugar and lard together, then add in the water, 
molasses, egg, soda, spices and mix well, add in the flour 
and mix thoroughly, then add in the fruit and mix. 

Grease the dripping pan and place paper around the 
sides and bottom. 

Bake 2j hours in a moderate oven. 

This will make 4 pounds of cake. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



25 




Copyright, 1900, by M. A. & K. M. Heinzer. 

LEMON SNAPS. 



26 



Lemon Snaps. 

I J cups of sug-ar. 

^ cup of butter. 

2 eggs. 

2j cups of flour. 

^ teaspoonful of soda. 

•J teaspoonful of cream tartar. 

^ teaspoonful of lemon extract. 



now TO MIX. 

Mix sugar, butter and soda together 5 minutes, then 
rub the eggs in well and add in the flour, cream tartar, ex- 
tract, and mix thoroughly. 

Put the cream tartar into the flour before mixing it. 

Place the mixture on a table and break ofT a portion of 
it, then roll it long and about i inch in diameter and break 
off small pieces the size of a walnut, then place them on a 
pan about 3 inches apart and flatten them out the size of a 
silver dollar with the palm of the hand. 

Grease the pans well and bake in a moderate oven. 

These will bake in 8 minutes. 

This will make 25 snaps. 

Copyright, 1900. by M. A. & K. M. Heinzer. 



27 




Copyright, 1900, by M. A. & K. M. Heinzer. 



SUGAR CAKE. 



28 



Sugar Cake. 

I cup of sugar. 

I egg. 

■J cup of milk. 

f cup of butter and lard (mixed). 

4 cups of flour. 

I level teaspoonful of grated ammonia. 

HOW TO MIX. 

Mix butter, lard and sugar together, then add in the 
eggs. Dissolve ammonia in milk and add it to the mixture, 
then mix it for i minute and add in the flour and mix thor- 
oughly, then place the dough on a table and roll it out not 
quite one-fourth of an inch thick with a rolling-pin, theri 
cut them out with a cutter. 

Sipread some granulated sugar on a table and place 
them' in it, then place them on a pan, with sugar side up- 
ward, I inch apart. 

Grease pans well and bake in a hot oven. 

These will bake in 5 or 8 minutes. 

This will make 25 cakes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 




Copyright, 1900, by M. A. & K. M. Heinzer. 

SHREWSBERRY CAKE. 



3<-^ 



Shrewsberry Cake. 

I cup of sugar. 

1 cup of butter. 
-J cup of milk. 

2 eggs. 

5 cups of flour. 

5 drops of lemon extract. 

I level teaspoonful of grated ammonia. 

HOW TO MIX. 

]Mix butter and sugar together, then add in the eggs. 
.Dissolve ammonia in milk and add it to the mixture, then 
mix it for i minute and add in the flour and mix thorough- 
ly, then flavor with lemon extract. Place the mixture on a 
table and roll it out one-fourth of an inch thick with a 
rolling-pin, then cut them out with a biscuit cutter and 
scallop them with the fingers. Place them on a lightly- 
greased pan I inch apart and put a raisin or small piece of 
citron in the center of each one. • 

Bake in a hot oven. 

These will bake in 5 or 8 minutes. 

This will make 36 cakes. 

Copyright, 1900. by .M. A. & K. M. Hoinzer. 



31 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CRULLERS OR DOUGHNUTS. 



3^ 



Crullers or Doughnuts. 

•J cup of sugar. 

ij tablespoonfuls of butter. 

2 eggs. 

i teaspoonful of soda. 

^ teaspoonful of cream tartar. 

I cup of milk. 

4 cups of flour. 



HOW TO MIX. 

Rub butter, sugar and soda together for i minute, then 
add in the eggs and rub the same as before, add in the flour, 
milk, cream tartar and mix thoroughly. Place the dough on 
a table and work it well, then roll it one-fourth of an inch 
thick with a rolling-pin and cut them out with a round 
or square cutter for crullers or doughnuts. Make a small 
liole in the center of the round ones with the finger, then 
fry them in smoking hot lard; when brown on one side 
turn them over and let them fry on the other side. After 
fried, roll them in pulverized sugar. 

This will make 30 crullers or doughnuts. 

It is advisable when frying crullers or doughnuts to fry 
one or two at first, and if the grease is not hot enough 
they will soak it up. 

Copyright, 1900, by M. A. & K. M. Heinzer, 



33 



I 






Copyright, 1900, by M. A. & K. M. Heinzer. 

WASHINGTON BISCUITS. 



34 



Washington Biscuits. 

I cup of sugar. 

f cup of butter. 

4 cups of flour. 

I egg-. 

I cup of milk. 

4 teaspoonful of soda. 

I teaspooiiful of cream tartar 



HOW TO MIX. 

Rub sugar, butter and soda together i minute, then 
add in the egg and rub the same as before, add in the milk 
and mix, then add in flour and mix thoroug-hly. Place the 
dough on a table and roll it one-fourth of an inch thick with 
a rolling-pin and cut them out with a round cutter and place 
them on a greased pan i inch apart. Wash them over the 
top with eggs before baking. 

Bake in a hot oven. 

These will bake in 8 minutes. 

This will make 25 biscuits. 

Copyriglit, 1900, by M. A. & K. M. Heinzer. 



35 




-Copyright, 1900, bj- M. A. & K. M. Heinzer. 

DROP CAKE. 



36 



Drop Cake. 

f cup of sugar. 

^ cup of butter. 

i cup of lard. 

3 eg-gs. 

2^ cups of flour. 

-J cup of milk. 

I level teaspoonful of grated ammonia. 



HOW TO MIX. 

Rub sugar and butter together about 5 minutes until 
creamy, then add in one-half of the eggs and rub the same 
as before; add in the balance of the eggs and rub 5 min- 
utes; Dissolve ammonia in the milk and add it to the mix- 
ture and mix well, then add in the flour and mix thor- 
oughly. Grease the pans well and dust them with fiour. 

To form these cakes, fill a teaspoonful of the mixture 
for each one and drop it on the pan about 3 inches apart. 
Bake in a hot oven. 

These will bake in 8 or 10 minutes. 

This will make 30 cakes. 

These can be baked in small, fancy tins, but they require 
a hotter oven. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



37 




Copyright, 1900, by M. A. & K. M. Heinzer. 

LEMON CRACKERS. 



38 



Lemon Crackers. 

•J cup of water. 

f cup of sugar. 

■J cup of lard. 

4 cups of flour. 

I teaspoonful of grated ammonia. 

ID drops of lemon extract. 



HOW TO MIX. 

Dissolve ammonia in the water and add in the extract 
and sugar. Rub flour and lard thoroughly together and 
add it to the mixture, then mix well. Place the mixture 
on a table and roll it about one -fourth of an inch thick with 
a rolling-pin and cut them out with a round cutter. Place 
them on a greased pan i inch apart. 

Bake in a moderate oven. 

These will bake in lo minutes. 

This will make 24 crackers. 

Copyright, 1900, by M, A. & K. M. Heinzer. 



39 




Copyright, 1900, by M. A. & K. M. Heinzer. 



ROCK CAKE. 



40 



Rock Cake. 

1 cup of sugar. 
4 cups of flour, 
j cup of butter. 
^ cup of milk. 

2 eggs. 

^ cup of currants. 

I level teaspoonful of grated ammonia. 

HOW TO MIX. 

Rub sugar, butter and ammonia together about I min- 
ute, then add in the eggs and rub the same as before, add 
in the milk and mix, then add in the flour and currants and 
mix thoroughly. Place the dough on a table and break 
off a portion of it and roll it long and i inch in diameter 
and break off small pieces the size of a walnut, then place 
them on a greased pan 3 inches apart and flatten them out 
about the size of a silver dollar with the palm of the hand, 
then flatten them out a little larger with a fork. 

Bake in a moderate oven similar to baking bread. 
, This will make 25 or 30 cakes. 

They will bake in 5 or 8 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



41 






Copyright, 1900, by M. A. & K. M. Heinzer. 

VANILLA OR COCOANUT JUMBLES. 



42 



Vanilla or Cocoanut Jumbles. 

I teaspoonful of vanilla. 

I cup of sugar. 

J cup of butter and lard (mixed). 

1 cup of milk. 

2 eggs. 

J teaspoonful of soda. 

I teaspoonful of cream tartar. 

4 cups of flour. 

HOW TO MIX. 

Rub butter, lard, sugar and soda together about 2 
minutes, then add in the egg's and rub the same as before, 
mix in milk and add in flour, vanilla and cream tartar and 
mix thoroughly. Place a star tube into an ornamenting 
bag and put the mixture into it, press the mixture through 
the tube on greased pans and form rings or jumbles. For 
cocoanut jumbles sprinkle a little cocoanut over the top of 
each one before baking. 

Bake in a hot oven. 

This will make 40 cakes. 

These will bake in 8 or 10 minutes. 

Copyright. 1900, by M. A. & K. M. Heinzer. 



43 




Copyright, 1900, by M. A. & K. M. Heinzer. 

SUGAR BOLIVARS. 



44 



Sugar Bolivars. 

J cup of lard. 

I cup of water. 

I cup of sugar. 

4^ cups of flour. 

I teaspoonful of grated ammonia. 



HOW TO MIX. 

Rub sugar and lard together for 2 minutes; dissolve 
ammonia in the water and add it in and mix well, then add 
in the fiour and mix thoroughly. Place the dough on a 
table and roll it out not quite one-fourth of an inch thick 
with a rolling-pin, then cut them out with a round, scal- 
loped cutter. Spread some granulated sugar on a table 
and put them in it, then place themi on a pan i inch apart, 
■with sugar side up. 

Grease pans well and bake in a hot oven. 

This will make 24 bolivars. 

These will bake in 10 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



45 




Copyright, 1900, by M. A. «S: K. M. Heinzer. 

COCOANUT WAFERS. 



46 



Cocoanut Wafers. • 

J cup of butter. 

I eg-g. 

I cup of cocoanut. 

I cup of sugar. 

I J cups of flour. 

■J teaspooiiful of grated ammonia. 

HOW TO MIX. 

Rub butter and sugar toigether 2 minutes, then add in 
the ammonia and eggs and rub the same as before, then 
add in the cocoanut and flour and mix thoroughly. Place 
the dough on a table and roll it out with rolHng-pin about 
one-eighth of an inch thick and cut them out with a jumble 
cutter. Place them on a greased pan i inch apart. 

Bake in a moderate oven. 

This will make 35 wafers. 

They will bake in 10 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



47 



■^^ 



Jt=l,;i 



01h 





m 



Copyright, 1900, by 1\[. A. & K. M. Heinzer. 

SPONGE BISCUITS. 



48 



Sponge Biscuits. 

I cup of sugar. 

5 eg-gs. 

-J cup of milk. 

3 cups of flour. 

I teaspoonful of grated ammonia. 



HOW TO MIX. 

'Mix sugar, eggs, milk, ammonia and flour together and 
beat 3 minutes with the hand. Grease the pans and dust 
them with flour. To form these cakes fill a teaspoonful of 
the mixture for each one and drop them on the pan 3 inches 
apart. 

Bake in a hot oven. 

When baked and cold, loosen them \vith a knife and ice 
the bottom with any kind of icing desired, which will then 
form the top. 

This win make 60 biscuits. 

They will bake in 10 minutes. 

Copyright, 1900, by M. A. & K. M. Hciiizer. 



49 




Copyright, 1900, by M. A. & K. M. Heinzer. 



RAISED DOUGHNUTS. 



50 



Raised Doughnuts. 

I pint of water (lukewarm). 

1 ounce of compressed yeast. 
■J teaspoonful of salt. 

2 tablespoonfuls of sugar. 
2 tablespoonfuls of butter. 

1 tajblespoonful of lard. 
6 cups of flour. 

5 drops of lemon extract. 
-| teaspoonful of mace. 

2 eggs. 



HOW TO MIX. 

Dissolve yeast in lukewarm water and place it Into a 
wooden bowil, then add in the salt, sugar, butter, eggs, lard, 
mace, lemon extract a'nd mix lightly, then add in the flour 
and mix thoroughly. This dough will rise in 2^ hours. 
When done, lap the dough over and let it stand 15 minutes 
longer, then place it on a table and roll it not quite one-half 
inch thick with a rolling-pin and cut them out with a round 
cutter and press a hole through the center with the finger; 
then place them on a board or in a box and let them rise 
20 minutes in warm w^eather and one-half hour in cold 
weather, and fry them in smoking hot lard. When brown 
on one side turn them over and let them fry on the other 
side. After fried, roll them in pulverized sugar. 

This ^\'ill make about 20 or 30 doughnuts. 

It is advisable when frying doughnuts to fry one or two 
at first, and if the lard is not hot enough they will soak it up. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



51 




Copyright, 1900, bj- M. A. & K. M. Heinzer. 



SPONGE CAKE. 



52 



Sponge Cake. 

i cup of sugar. 
I cup of flour. 



KOW TO MIX. 



Beat eggs and sugar for lo minutes (with an egg 
beater), then add in the flour and mix very Hghtly. 



HOW TO BAKE. 

A hot oven is required if baked in small tins, but if 
baked in large ones an orven is required similar to pound 
cake. 

For large ones grease pans and place paper around the? 
sides and bottom, but for small ones grease pans well and 
dust the bottoms with flour. Sprinkle a little pulverized 
sugar over the top of them before placing themi into the 
oven. 

This will make one 15-cent sponge cake or 18 small 
ones. 

The large ones will bake in 20 minutes, and the small 
ones in 10 or 12 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



53 




Copyright, 1900, by M. A. & K. M. Heinzer. 

LADY FINGERS. 



54 



Lady Fingers. 

■J cup of sugar. 

3 egg-s. 

I cup of flour. 

HOW TO MIX. 

Beat the sugar and eggs over a slow fire (with an egg 
beater) until lukewarm, but beat them lighter than, for 
sponge cake, then add in the flour and mix gently. Place a 
half-inch tube into an ornamenting bag and put the mixture 
intO' it, then press it through the tube O'U brown or white 
paper, the size of a finger, i inch apart. When paper is 
full, sprinkle pulverized sugar over the top of the fingers, 
then shake the sugar ofif and place the paper and lady 
fingers on a pan. 

Bake in a hot oven. 

These will bake in 5 minutes. 

HOW TO REMOVE THEM AFTER BAKED. 

Place the fingers on a table, with paper side up, and 
wash the paper with enough water to remove them with- 
out breaking them, then take them from the paper and 
place them together while damp. 

This will make 20 fingers. 

THE WAY TO MAKE FANCY LADY FINGERS. 

Press the mixture through the tube on brown o'r white 
paper i-J inches long, but do not sprinkle sugar over them; 
then bake them in a hot oven. After baked, remove them 
the same as lady fingers and place them together, then ice 
both sids with vanilla or chocolate and decorate them with 
different colored icing. 

These can be made round instead of long. 

For cocoanut drops strew cocoanut over the top before 
baking. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



55 




Copyright, 1900, by M. A. & K. M. Heinzer. 

JELLY ROLL. 



56 



Jelly Roll. 

^ cup of sugar. 

3 eggs. 

-| cup of milk. 

-J teaspoonful of soda. 

I teaspoonful of cream tartar. 

ij cups of flour. 

HOW TO MIX. 

Mix sugar, eggs, soda and milk together, then beat i 
or 2 minutes with the hand and add in the flour and cream 
tartar and mix thoroughly. Grease a flat pan and pdace 
paper on the bottom, then place the mixture on the pan 
and spread it thin. 

Bake in a hot oven. When baked, place a paper on a 
table, sprinkle it with pulverized sugar and put the cake on 
it (while hot), with paper side up, and wash the paper which 
is on the cake with water (with a brush), so the paper can 
be removed easily, then spread the layer with jelly and roll. 

This will bake in lo or 15 minutes. 

This will make 2 jelly rohs. 

Copyright, lOOO, by M. A. & K. M. Heinzer. 



57 




Copyright, 1900, by M. A. & K. M. Heinzer. 



VANILLA WAFERS. 



58 



Vanilla Wafers. 

•J cup of sugar. 

^ cup of butter. 

I egg. 

I cup of flour. 

12 drops of vanilla extract. 



HOW TO MIX. 

Rub butter and sugar together until creamy, then add 
in the eggs and rub 2 minutes, add in the flour and mix 
gently, then add in the vanilla and mix. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag, put the 
mixture into it, then press the mixture through the tube 
and form rings the size of a small teacup, 4 inches apart, 
on a greased pan. 

Bake in an oven similar to pound cake. 

This will make 15 wafers. 

They will bake in 10 minutes. 

THE WAY TO MAKE SMALL, FANCY WAFERS. 

Press the vanilla wafer mixture through the tube on a 
greased pan the size of a quarter of a dollar, 2 inches apart. 

For cocoanut ones strew cocoanut over the top before 
baking. 

For fancy ones, ice them on the bottom (after baked) 
with vahilla or chocolate icing, and strew cocoanut over 
the icing. 

Oapyright, 1900, by M. A. & K. M. Heinzer. 



59 




Copyright, 1900, by M. A. & K. M. Heinzer. 

COCOANUT CAKE. 



60 



Cocoanut Cake. 

■ I cup of cocoanut. 

T pcrcr 

I teaspooiiful of butter. 

I teaspooiiful of flour. 

I J tablespoonfuls of sugar. 

HOW TO MIX. 

Rub sugar, butter and eggs together 2 minutes, then 
add in the cocoanut and mix, then add in the flour and mix 
thoroughly. 

HOW TO BAKE. 

Grease pans and dust them with flour. To form these 
cakes fill a teaspoonful of the mixture for each one and 
drop them on the pan about i inch apart and flatten them 
down with a fork. 

Bake in a hot oven. 

This wdll make 15 cakes. 

They will bake in ro minutes. 

Copyright, 1900, by M. A. & K. M. Heiuzer. 



6i 




mt 



Copyright, 1900, by M. A. & K. M. Heinzer. 



GRAHAM WAFERS. 



62 



Graham Wafers, 

^ cup of sugar. 
J cup of butter. 
I cup of Graham flour. 



J teaspoonful of vanilla extract. 



HOW TO MIX, 



Rub sugar and butter together until creamy, then add 
in the eggs and rub 2 minutes, then add in the flour and 
vanilla and mix gently. 



HOW TO BAKE. 

r 

Place a half-inch tube into an ornamenting bag and 
put the mixture into it, then press the mixture through 
the tube and form rings the size of a small tea cup on a 
greased pan about 4 inches apart. 

Bake in an oven similar to pound cake. 

This will make 15 wafers. 

They will bake in to minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



63 




Copyright, 1900, by M. A. & K. M. Heinzer. 



HONEY JUMBLES. 



64 



Honey Jumbles. 

I cup of molasses. 

I cup of water. 

1 teaspoonful of soda. 

2 eg'gs. 

^ cup of sugar. 
^ cup of butter. 
4^ cups of flour. 
I tablespoonful of cinnamon. 

HOW TO MIX. 

Rub sugar, butter, soda and cinnamon together i min- 
ute, then add in the molasses and water and mix a few 
seconds, then add in the flour and mix, add in the eggs and 
mix thoroughly. Place a five-eighths or three-fourths-inch 
tube into an ornamenting bag and put the mixture into it, 
then press the mixture through the tube and form rings 
the size of a small tea cup on a well-greased, flat pan about 
2 inches apart. 

Bake in a moderate oven. 

These will bake in lo minutes. 

This wtill make 48 cakes. 

THE WAY TO MAKE FANCY HONEY WAFERS. 

Press the honey jumble mixture through the tube on a 
greased pan, the size of a quarter of a dollar, 2 inches apart. 
After baked, ice the bottom with vanilla or chocolate icing, 
or half of each. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



65 




Copyright, 1900, by M. A. & K. M. Heinzer. 



COCOANUT BALLS AND STEEPLES. 



66 



Cocoanut Balls and Steeples. 

1 tablespoonful of flour. 

2 cups of cocoanut. 

2 tablespoonfuls of sugar. 
2 whites of eggs. 



HOW TO MIX. 

Rub sugar and whites of eggs together, then add in the 
flour and cocoanut and mix thoroughly. 

HOW TO BAKE. 

To form these cakes, take a piece of the mixture the 
size of a walnut for each one, then place it in the palm of 
the hand and press it round. Grease the pans well and 
dust them with flour, then place the cakes on them. 

Bake in a hot oven. 

This will make 20 balls and steeples. 

They will bake in 10 or 12 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



67 




.Copyright, 1900, by M. A. & K. M. Heinzer. 

BRANDY SNAPS. 



68 



Brandy Snaps. 

I cup of sugar. 

1 cup of butter. 

■J cup of molasses. 

2 cups of flour. 

■J teaspoonful of ginger. 
■J teaspoonful of cinnamon. 
•| teaspoonful of allspice. 

HOW TO MIX. 

Rub butter, sugar and spices together, then add in the 
molasses and mix well, then add in the flour and mix 
thoroughly. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag, put the 
mixture intO' the bag, then press it through the tube and 
form rings the size of a small tea cup on a greased pan 
about 6 inches apart. Bake in an oven similar to pound 
cake. When baked and hot, roll them on a smooth, round 
stick and leave them on it until cold. Three or four sticks 
are required, i8 inches long and i inch in diameter. Bake 
one pan at a time 

This will make 35 snaps. 

They will bake in 15 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



69 




Copyright, 1900, by M. A. & K. M. Heinzer. 

FRENCH SNAPS. 



70 



French Snaps. 

I cup of su^ar (rounded). 
2j tablespoonfuls of flour. 
3 eggs. 

HOW TO MIX. 

Rub sugar and eggs together for half a minute, then 
add in the flour and mix thoroughly. 



HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag, put the 
mixture into the bag and press it through the tube and 
form rings the size of a small tea cup on a greased pan, 
about 4 inches apart. Bake in an oven similar to pound 
cake. After baked and while hot, roll them on a smooth, 
round stick and leave them on it until cold. Three or four 
sticks are required, i8 inches long and i inch in diameter. 
Bake one pan at a time. 

This will make 30 snaps. 

They will bake in 5 or 8 minutes. 

Roll the top of the snaps next to the stick. 

Copyright, 1900, by M. A. & K. M. Heinzer. , 



7t 




Copyright, 1900, by M. A. & K. M. Heinzer. 

GERMAN TEA CAKE. 



German Tea Cake. 

1 cup of sugar. 
i cup of milk. 
4 cups of flour. 

2 eggs. 

3 tablespoonfuls of butter. 

1 teaspoonful of soda. 

2 teaspoo'ufuls of cream tartar. 

HOW TO MIX. 

Rub sugar, butter and soda together 2 minutes until 
creamy, then add in the eggs and rub the same as before, 
add in the milk and mix well, then add in the cream tartar 
and flour and mix thoroughly. Place the dough on a tabic 
and cut it in 1 1 pieces and form them round with the hands, 
then place them on a greased, flat pan 4 inches apart and 
flatten them down, then press the back of a knife on the 
top of them and form diamonds. Before baking sprinkle 
pulverized sugar over them. 

Bake in a moderate oven. 

This will make 11 cakes. 

They will bake in 15 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



73 




Copyright. 1900, by M. A. & K. .M. Heinzer. 



CORN MUFFINS. 



74 



Corn Muffins. 

J cup of sugar. 
3 eggs. 

2 cups of milk. 

3 cups of flour. 

2 cups of white corn meal. 

1 teaspoonful of soda. 

2 teaspoonfuls of cream tartar. 

3 tablespoonfuls of butter. 



HOW TO MIX. 

Rub sugar, butter and soda together 2 minutes, add in 
the egg's and mix, then add in the milk and mix well, then 
add in the flour, cream tartar and meal, and mix thorough- 
ly. Bake in muffin tins. 

Grease tins well and bake in a hot oven. 

This will make i8 mufihns. 

They will bake in 20 minutes. 

Copyright, 19(30, by M. A. & K. M. Heinzer. 




Copyright, 1900, by M. A. & K. M. Heinzer. 

LUNCH CAKE. 



76 



Lunch Cake. 

J cup of sugar. 

^ cup of butter. 

3 eg-gs. 

f cup of milk. 

2 cups of flour. 

I cup of currants. 

J teaspoonful of soda. 

-J teaspoonful of cream tartar. 

HOW TO MIX. 

Rub sugar and butter together 2 minutes until creamy, 
add in one-half of the eggs and rub 2 minutes, then add in 
the balance of the eggs and rub the same as before. 

Dissolve soda in the milk and add it to the mixture, 
then add in the flour and cream tartar and mix, then add 
in the currants and mix thoroughly. Bake in muffin tins. 

Grease tins well and bake in a moderate oven. 

This will make 15 cakes. 

They will bake in 15 or 20 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



77 




Copyright, 1900, by M. A. & K. M. Heinzer. 



VANILLA CAKE. 



Vanilla Cake. 

J cup of sugar. 
^ cup of butter. 
•J cup of milk. 

2 cups of flour. 

i teaspoonful of soda. 

■J teaspoonful of cream tartar. 

-J teaspoonful of vanilla extract. 

HOW TO MIX. 

Rub su)gar, butter and soda together 5 minutes until 
creamy, then add in one-half of the eggs and rub 2 min- 
utes, then add in the balance of the eggs and rub the same 
as before, add in the milk and mix, then add in the cream 
tartar, flour and vanilla and mix gently. Bake in muffin 
tins. 

Grease tins well and bake in a moderate oven. 

Ice them over the top with boiling water icing after 
baked. 

This will make 15 cakes. 

They will bake in 15 or 20 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



79 




Copyright, 1900, by M. A. & K. M. Heinzer. 

LAYER CAKE. 



80 



Layer Cake. 

i^ cups of sugar. 

I cup of butter or lard. 

I cup of milk. 

5 eggs. 

3 cups of flour. 

■J teaspoonful of soda. 

I teaspoonful of cream tartar. 

I teaspoonful of vanilla. 

HOW TO MIX. 

Rub sugar, butter and soda together 5 minutes until 
creamy, then add in one-half of the eggs and rub 2 minutes, 
then add in the balance of the eggs and rub the same as 
before, add in the milk and mix, then add in the cream 
tartar, flour and vanilla and mix gently. Bake in layer 
cake tins, well greased, and place paper in the bottom. 
Spread the mixture on one-fourth of an inch thick. 

Bake in a moderate oven. 

After baked spread the layer with cream or jelly, which- 
ever is desired. 

For chocolate layer cake use boiled chocolate icing. 

This will make 6 layers. 

They will bake in 10 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 




Copyright, 1900, by M. A. & K. M. Heinzer. 



ALMOND CAKE. 



^2 



A!mond Cake. 1 

3 Clips of flour. 

I Clip of sugar. 

3 eggs. ■■ 

^ pound of chopped almonds. 

I level tablespoonful of grated ammonia. 



HOW TO MIX. 

Mix sugar, eggs, ammonia and almonds together half 
a minute, then add in the flour and mix thoroughly. 
Place the dough on a table and roll it long and I inch 
in diameter (with the hands), then flatten it down 2 inches 
wide and cut ofT small pieces one^half inch wide and place 
them on a greased flat pan, with cut side up, i inch apart. 
Wash the top of them with egg before baking. 

Bake in a hot oven. 

This will make 40 cakes. 

They will bake in 10 or 15 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



83 





Copyright, 1900, by M. A. & K. M. Heinzer. 

NEW YEAR CAKE. 



84 



New Year Cake. 

I cup of water. ' 

i^ cups of sugar. 

8 cups of flour. 

I cup of butter. 

i^ teaspoonfuls of grated ammonia. 

I teaspoonful of caraway seed. 

HOW TO MIX. 

Dissolve the ammonia in the water, then add in the 
sugar and caraway seed and mix. Rub flour and butter 
thoroughly together, so the butter can not be seen, then 
add the mixtures together and mix thoroughly. Place the 
mixture on a table and roll it out one-half inch thick with 
a rolling-pin, then roll it down one-fourth of an inch thick 
with a carved roller and cut them out with a square cutter 
and place them together on a greased pan. Wash over the 
top, before baking, with some milk (and a brush). 

Bake in a hot oven. 

This will make about 20 cakes. 

They will bake in 10 or 15 minutes. ; 

Copyright, 1900, by M. A. & K. M. Heinzer. 



85 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CORN CAKE. 



86 



Corn Cake. 

I cup of white corn meal. 
2j tablespoonfuls of sugar. 
. 2 eggs. 

ij cups of flour. 

I cup of milk (scant). 

I teaspoonful of cream tartar. 

^ teaspoonful of soda. 

HOW TO MIX. 

Rub sugar, butter and soda together i minute, then add 
in the eggs and rub the same as before, add in the milk 
and mix, then add in the flour, cream tartar, white corn 
meal and mix thoroughly. 

Bake in loaf cake tins. Grease tins well and bake in 
an oven similar to baking bread. 

This will make 2 large cakes. 

They will bake in 15 or 20 minutes. 

Copyright, 19()0, by M. A. & K. M, Heinzer. 



87 




Copyright, 1900, by M. A. & K. M. Heinzer. 



WINE CAKE. 



88 



Wine Cake. 

' . f cup of sugar. 

^ cup of butter and lard (mixed). 

•J cup of milk. 

3 eggs. 

i teaspoonful of soda. 

■J teaspoonful of cream tartar. 

2j cups of flour. 

HOW TO MIX. 

Rub sugar, butter, lard and soda together 5 minutes 
until creamy, then add in one-half of the eggs and rub 
about 2 minutes, add in the balance of the eggs and rub the 
same as before, then add in the milk and mix, add in cream 
tartar and flour and mix gently. Bake in loaf cake or 
round tins, grease them well and place paper in the bottom. 
Sprinkle a little pulverized sugar on the toip of each one 
before baking, if icing is not desired. Flavor with one-half 
teaspoonful of mace or essence of lemon. 

Bake in a moderate oven. 

This will make 3 cakes. 

They will bake in 20 minutes. 

Ck)pyright, 1900, by M. A. & K. M. Heinzer. 



89 




< 



< 
o 



w 

H 






90 



White Mountain Cake. 

f cup of sugar. 

■J cup of butter. 

5 whites of eggs. 

j cup of milk. 

i teaspoonful of soda. 

■J teaspoonful of cream tartar. 

2j cupis of flour. 

■J teaspoonful of vanilla. 

HOW TO MIX. 

Rub butter, sugar and soda together 5 minutes until 
creamy, add in one(-half of the eggs and rub 2 minutes, 
then add in the balance of the eggs and rub the same as 
before, then add in the milk and mix, add in the flour, 
vanilla and creami tartar and mix gently. Bake in loaf 
cake tins; grease them well and place paper in the botto^m. 

'Bake in a moderate oven similar to pound cake. 

After baked, ice themi over the top with icing flavored 
with vanilla. 

This will make 2 cakes. 

They will bake in 20 or 25 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



I 



91 




< 
u 

Q. 

o 



92 



Pound Cake. 

I cup of sugar. 

1 cup of butter. 
5 eggs. 

2 cups of flour. 

HOW TO MIX. 

Rub sugar and butter together lo minutes until creamy, 
divide the eggs in three portions and add in one-third and 
rub 3 minutes, then add in one-half of the eggs which still 
remain and rub the same as before, add in the remaining 
eggs and rub the same, then add in the flour and mix 
lightly. Bake in a dripping or round pan, well greased, 
and place paper on the sides and bottom. 

Bake in a warm oven. 

After baked, remove the paper and ice the bottom, 
which then forms the tc^p. 

It will bake in ij hours. If the dough is thicker than 
i-J inches it will require more time to bake it. 

Copj^rig-ht, 1900, by M. A. & K. M. Heiiizer. 



93 




<: 
u 

Q 
O 

PL, 

p 

o 
o 



94 



Golden Pound Cake. 

I cup of sugar. 

1 cup of butter. 
ID yelks of eggs. 

2 cups of flour. 

i teaspoonful of cream tartar. 

HOW TO MIX. 

Rub sugar and butter together lo minutes until creamy, 
divide the eggs in three parts and add in one-third and rub 
3 minutes, then add in one-half of the eggs which remain 
and rub the same as before, add in the balance of the eggs 
and rub the same, then add in the flour and cream tartar 
and mix lightly. Bake in a dripping pan, well greased, and 
place paper on the sides and bottom. 

Bake in a warm oven. 

After baked, remove the paper and ice the bottom, 
which then forms the top. 

This \\'ill bake in i^ hours. If the dough is thicker 
than i^ inches it will require more time to bake it. This 
can be baked in a round pan. 

Copyright, 1»00, by M. A. & K. M. Heinzer. 



95 




< 
u 

P 
< 
H-I 



96 



Lady Cake. 

f cup of sugar. 
J cup of butter. 
i| cups of flour. 
5 whites of eggs. 



HOW TO MIX. 

Rub sugar and butter tog-ether lo minutes, until creamy, 
divide the eggs in three parts and add in one-third and 
rub 3 minutes, then add in one-half of the eggs which still 
remain and rub the same, add in the balance of the eggs 
and rub the same as before, then add in the flour and mix 
lightly. Bake in a dripping pan, well greased, and place 
paper on the sides and bottom. 

Bake in a warm oven. 

After baked, remove the paper and ice the bottom, 
which then forms the top. 

This will bake in ij hours. 

If the dough is thicker than ij inches it will require 
more time tO' bake it. 

This can be baked in a round pan. 

Copyrigi>t, 1900, by M. A. & K, M. Heiuzer. 



97 




Copyright, 1900, by M. A. & K. M. Heinzer. 



SPANISH BUN. 



98 



Spanish Bun. 

6 eggs. 

ij cups of sugar. 
I J cuips of butter. 
I cup of milk. 
4^ cups of flour. 
3 cups of currants. 
J teaspoonful of soda. 
I ^ teaspoonful of cream tartar. 

HOW TO MIX. 

Rub butter and sugar together lo minutes, add in one- 
half of the eggs and rub 2 minutes, then add in the balance 
of the eggs and rub the same, add in the milk and soda, 
then mix and add in the flour and creami tartar and mix 
lightly. Dampen the currants and mix a small handful o£ 
flour with them and rub well, then add it to the mixture 
and mix thoroughly. Bake in a dripping pan, well greased^ 
and place paper on the sides and bottom. 

Bake in a warm oven. 

After baked, remove the paper. 

This will bake in 2 hours. 

If the dough is thicker than i^ inches it will require 
more time to bake it. 

This can be baked in a round pan. 

Copyright, 1900, by,M. A. & K. M. Heinzer. 

LofC. 



99 




v-Copyright, 1900, by M. A. & K. M. Heinzer. 



WHITE FRUIT CAKE. 



lOO 



White Fruit Cake. 

I cuip of sugar. 

1 cup of butter. 

2 cups of flour. 
5 eggs. 

f pound of currants. 

i pound of raisins. 

i pound of citron. 

J teaspoonful of lemon essence or mace. 

HOW TO MIX. 

Ru'b sugar and butter together lo minutes until creamy, 
divide the eggs in three parts and add in one-third and rub 
3 minutes, then add in one-half of the eggs which remain 
and rub the same, then add in the balance of the eggs and 
rub the same as before, add in the flour and lemon essence 
or mace and mix lightly. 

Dampen the fruit and mix a small handful of flour with 
it and rub well, then add it to the mixture and mix thor- 
oughly. Bake in a dripping or round pan, well greased, 
and place paper on the sides and bottom. 

Bake in a warm oven. 

After baked, remove the paper. 

This will bake in 2 hours. 

If the dough is thicker than i^ inches it will require 
more time to bake it. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



lOI 




Copyright, 1900, by M. A. & K. M. Heinzer. 

ANGEL CAKE. 



102 



Angel Cake. 

) ■ 6 whites of eggs. 

3 tablespoonfuls of sugar. 
3 tablespoonfuls of flour. 
I teaspoonful of cream tartar. 
I teaspoonful of vanilla. 

HOW TO MIX. 

Beat the whites of eggs to a stiff froth, sieve the sugar, 
flour and cream, tartar through a fine sieve three times, 
then add it lightly to the froth, and the vanilla also. Bake 
in a deep pan, well greased and dusted with flour. 

Bake in a w^arm oven. 

When baked, ice the top with boiled vanilla icing. Beat 
the eggs with an egg beater. 

This will bake in 20 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



103 




Copyright, 1900, by M. A. & K. M. Heinzer. 

BRIDES' FRUIT CAKE. 



104 



Brides' Fruit Cake. 

I cup of sugar. 

I cup of butter. 

5 eggs. 

2j cups of flour. 

I tablespoonful of molasses. 

I tablespoonful of brandy. i 

I pound of raisins. 

I J pounds of currants. 

i pound of citron. 

i tablespoonful of cinnamon. 

^ teaspoonful of mace. 

I teaspoonful of allspice. 

^ tablespoonful of ginger. 

3 drops of lemon extract. 

HOW TO MIX. 

Rub butter and sugar together lo minutes, then add in 
3 eggs and rub 2 minutes, add in the balance of the eggs 
and rub the same, then add in the spices and flour and mix, 
add in the fruit, molasses, brandy and extract and mix 
thoroughly. 

HOW TO BAKE. 

It requires 3 hours to bake 2 pounds, 4 hours to bake 5 
pounds and 5 hours to bake 6 pounds. Bake in a greased, 
round pan and place paper on the sides and bottom. 

Bake in a cooler oven than required for pound cake. 

This will bake in 4 hours. 

This fruit cake will keep for 10 years. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



IQ! 




ic6 



strawberry Short Cake— No, 1. 

2 quarts of strawberries. 
^ cup of sugar. 

3 eggs. 

' i cup of milk. 

^ teaspoonful of soda. 

■J teaspoonful of cream tartar. 

I J cups of flour. 

HOW TO MIX. 

Mix sugar, eggs, soda and milk together and beat for i 
or 2 minutes (with the hand), then add in the flour and 
cream tartar and mix thoroughly. Grease a flat pan well 
and place paper on the bottomi, then place the mixture on 
it and spread it thin. Bake in a hot oven. When baked, 
place a piece of paper on a table, sprinkle it with pulverized 
sugar and place the cake on it, with the paper side up, and 
wash the paper which is on the cake with water (with a 
brush), so the paper can be removed easily, then place the 
strawberries on the layer and spread over the top with 
charlotte, the same as used for charlotte russe, and keep it 
in a cool place. 

Wash and dry the berries well before using them. The 
layer will bake in 5 minutes. 

Copyright, 1900, hy M. A. & K. M. Heinzer. 

Strawberry Short Cake— No. 2. 

I cup of sugar (rounded). 
I cup of butter (rounded). 

I cup of milk. 

4 cups of flour. 

I teaspoonful of soda (level). 

I teaspoonful of cream tartar (rounded). 

HOW TO MIX. 

Rub sugar, butter and soda together 2 minutes, until 
creamy, then add in the egg and rub 2 minutes, add in the 
milk and mix, then add in the cream tartar and flour and 
mix gentl}^ Place the dough on a table and roll it out 
one-fourth of an inch thick (with a rolling-pin) and place it 
on a flat pan, well greased. 

Bake in a moderate oven. 

This wdll bake in 10 minutes. 

After baked, cut it in squares and apply the strawber- 
ries, same as above, and spread charlotte russe or me- 
ringue over the top. 

Copyright, 1900, by M. A. & K. M. Heinzer. 
107 




<: 



1 08 



How to Marble Cakes. 

To marble pound cake, dissolve a piece of Baker's choc- 
olate the size of a walnut in a small pan over a slow fire, 
then mix a cupful of the pound cake mixture with the 
chocolate and mix thoroughly. Place a quantity of the 
pound cake mixture into the bottom of a deep pan, sepa- 
rate the chocolate in two parts and put it in different parts 
of the cake on the cake mixture and spread it out, then 
spread another layer of the cake mixture on it and put the 
remaining half of chocolate in different parts, the sam.e as 
l>efore, then spread the remaining cake mixture over the 
lop of the chocolate with a knife. 

Bake in the same manner as pound cake. 

Copyright, 19<10, by M. A. & K. M. Heinzer. 



109 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CREAM PUFFS. 



no 



How to Prepare Cream for Cream Puffs. 

I quart of milk. 
I cup of sugar. 
5 eggs. 
^ cup of cornstarch. 

HOW TO MAKE. 

Put eggs, sugar and cornstarch intO' a two-quart sauce- 
pan and mix well, then add in the milk and stir with a 
wooden paddle, and cook over a slow fire until thick. 

This creami should be boiled by steam, to prevent it 
from burning, and stirred while boiling, to prevent it from 
getting lumpy. 

Copyright, 190O, by M. A. & K. M. Heinzer. 

Paste for Cream Puffs. 

7 eggs. 

^ cup of water. 

2 tablespoonfuls of lard. 

I rounded cup of flour (spring wheat). 

I level teaspoonful of grated ammonia. 

HOW TO MIX. 

Place the water and lard into a one-quart saucepan, let 
the lard dissolve slowly in the water and then put it over a 
hot fire and let it come tO' a good boil, add in the flour and 
stir quickly for i minute, then put the paste into a wooden 
bowl and add in the ammonia and 2 eggs and stir about i 
minute with a stick, divide the remaining eggs in three 
portions and rub each portion in with the hand about i 
minute. 

HOW TO BAKE. 

To form, these piifi's, fill a teaspoon with the mixture 
for each one, and drop themi on a flat pan, well cleaned (but 
not greased), 3 inches apart, until the pan is filled. Before 
baking, wash the top of them with a beaten egg, to give 
them a gloss. 

Bake in a moderate oven similar tO' baking bread. 

These will bake in 20 minutes. 

After baked, cut them through the center with a sharp 
knife and fill with cream. 

Tliis will make 30 cream puflfs. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



Ill 








Copyright, 1900, by M. A. & K. M. Heinzer. 

CHOCOiLATE ECLAIRS. 



112 



Chocolate Eclairs. 

FOR PASTE. 

7 eggs. 

■J cup of water. 

2 tablespoonfuls of lard. 

I cup of flour (rounded) (spring wheat). 

I level teaspoonful of grated ammonia. 

HOW TO MIX. 

Place the water and lard into a one-quart saucepan, 
let the lard dissolve slowly in the water, then put it over a 
hot fire and let it come to a good boil, add in the flour and 
stir c[uickly for i minute, then put the paste into a wooden 
bowl and add in the ammonia and 2 eggs and stir about T 
minute with a stick, divide the remaining eggs in three por- 
tions and rub each portion in with the hand about i 
minute. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the paste intO' it and press the paste through the tube on a 
cleaned (but not greased) pan 4 inches long and 2 inches 
apart. 

Bake in a hot oven similar to bread. 

After baked, cut through the center with a sharp knife 
and fill them with the same cream: as used for cream puffs, 
and ice them over the top with cooked chocolate icing. 

These will bake in 15 or 18 minutes. 

This will make 24 eclairs. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



113 




Copyright, 1900, by M. A. & K. M. Heinzer. 

CREAM PUFF TARTS. 



114 



Cream Puff Tarts. 

To form these cakes, take pie crust and roll it out about 
one-eighth of an inch thick (with a rolling-pin) and cut it 
out with a round cutter the size of a condensed milk can, 
place them on a fiat pan, well cleaned (but not greased), 
then have cream puff paste ready, and put a tube into an 
ornamenting bag and put the paste into it, then press it 
through the tube and form rings on the tops of the crust, 
and wash them; lightly over the top with eggs. 

Bake in a hot oven. 

After baked, fill them with the same cream as used for 
cream puffs. 

These will bake in 20 minutes 

This will make 30 tarts. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



115 




Copyright, 1900, by M. A. & K. M. Heinzer. 

PASTRY TARTS. 



116 



Pastry Tarts. 

2 cups of winter wheat flour. 
■J cup of butter. 
I white of an egg. 
-J cup of milk. 

HOW TO MIX. 

Mix flour, milk and eggs together, then place the dough 
on a table and roll it 12 inches long and 6 inches wide with 
a rolling-pin, then spread the butter on one-half of the 
dough, and turn the other half over it and rodl it the same 
as before; this must be rolled three times in the same 
way; then place it in a refrigerator for to or 15 minutes 
each time it is rolled, then cut them out 4 inches square 
for turnovers and put cream, jelly or anything desired into 
the center, then w^ash the two edges with water before 
turning them and press them downT Before baking, wasii 
them over the top with milk, and bake in a very hot oven. 

This will make 9 or 12 tarts. 

They will bake in 15 minutes. 

Bake them' on a flat pan, cleaned, but not greased. 

In the winter time this can be placed in the open air 
for 15 minutes each time it is rolled. 

Napoleon Tarts. 

Cut them 3 inches square (instead of 4 inches) and place 
them on a cleaned, flat pan i inch apart, and wash over 
the top with milk, and bake in a hot over. 

When cold, spread the top of one piece with meringue 
and place another piece on it, then decorate the top piece 
with jelly or meringue. 

Copyright, 1900, by M. A. & K. M. Heinzer. 
117 




(Copyright, 1900, by M. A. & K. M. Heinzer. 



ROUND TARTS. 



ii8 



Round Tarts. 

2 cups of winter wheat flour. 

■| cup of butter. 

-J cup of milk. 

I white of an egg. 

now TO MIX. 

Mix flour, tgg and milk together, then place the dough 
on a table and roll it 12 inches long and 6 inches wide with 
a rolling pin, then spread the butter on one-half of the 
dough and turn the other half over it and roll it the same 
as before; this must be rolled three times in the same 
way; then place it in a refrigerator for 10 or 15 minutes 
each time it is rolled, then cut them out with a round cut- 
ter and press a half-inch tube not quite through the center. 
Before baking, wash them over theJ;op with some milk, 
and bake in a very hot oven. After baked, press the cen- 
ter down and fill the empty space with cream, jelly or me- 
rinque. 

Bake them on a flat pan. 

They will bake in 15 minutes. 

In the winter time this can be placed in the open air for 
15 minutes each time it is rolled. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



119 




Copyright, 1900, by M. A. & K. M. Heinzer. 



MERINGUE TARTS. 



1 20 



Meringue Tarts. 

To fornii these cakes, take pie crust and cut it out with a 
cutter the size of a condensed milk can, and bake them in a 
hot oven. 

Place a half-inch tube into an ornamenting bag and put 
the meringue into it and press it through the tube on the 
cakes (after baked) and decorate them; after decorated, 
sprinkle them over the top with pulverized sugar and place 
them in a cool oven for 5 minutes (so they will merely dry) 
and then decorate them with jelly. 

MERINGUE. 

7 whites of eggs. 
I cup of sugar. 

Beat the eggs so they can be cut with a knife, then add 
in the sugar slowly and mix lightly. 
The crust will bake in 5 minutes. 
This batch can be reduced to one-half. 

Copyright, 1000, by M. A. & K. M. Heinzer. 



121 




Copyright, 1900, by M. A. & K. M. Heinzer. 

MERINGUE STICKS. 



122 



Meringue Sticks. 

7 whites ol eggs. 
I cup of sugar. 

Beat the whites of eggs (with an egg beater) so tliey can 
be cut with a knife, then add in the sugar slowly and mix 
lightly; after mixed, spread it i inch thick on a sponge cake 
layer the same as used for jelly roll, then place it in a cool 
oven for lo minutes, so it will dry. 

After baked, cut it in square sticks. 

Bake the sponge cake layer before spreading the me- 
xinque on it. Before cutting it, put the knife-blade into 
cold water, so it will cut smooth. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



123 




Copyright, 1900, by M. A. & K. M. Heinzer. 

MERINGUE PIES. 



124 



Meringue Pies. 



PIE CRUST. 



J cup of water. 

2 cups of winter wheat flour. 

f cup of butter and lard (mixed). 



HOW TO MIX. 

Put butter, lard and flour into a wooden bowl and rub 
through the fingers one-half of a minute, then add in the 
water and mix lightly. 

This will make 6 good size pies. 

Bake the crust between two plates, the same size for 
each one; after baked, fill them with jelly or cream, the 
same as used for cream puffs, then spread the meringue 
smooth over the top. Use an ornamenting bag and tube 
for decorating around the edge and center. 

The crust w^ill bake in lo minutes. 



MERINGUE. 

7 whites of eggs. 
I cup of sugar. 

Beat the eggs with an egg beater so they can be cut 
with a knife, then add in the sugar slowly and mix lightly. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



125 




Copyright, 1900, by M. A. & K. M. Heinzer. 

KISSES. 



126 



Kisses. 

2 whites of eggs. 
I Clip of sugar. 

Beat the eggs with an egg beater so they can be cut 
with a knife, then add in the sugar slowly and mix lightly. 

Place paper on a clean flat pan, then place a tube into 
an ornamenting bag and put the mixture into it, then press 
it through the tube on the paper and form different kinds of 
figures, then put pear leaves and cloves in both ends of the 
apple and pear figures. 

Bake in a very cool oven. 

These will bake in one-half hour. 

To remove them, after baked, wash the paper lightly 
with water. 

Copyright, 1000, by M. A. & K. M. Heinzer. 



127 




Copyright. 1900, by M. A. & K. M. Heinzer. 



LADY LOCKS. 



128 



Lady Locks. 

I cup of butter (rounded). 
4 cups of winter wheat flour. 

1 cup of milk. 

2 whites of eggs. 

HOW TO MIX. 

Mix flour, milk and whites of eggs together, then place 
the dough on a table and roll it 12 inches long and 6 
inches wide (with a rolling-pin), and spread one-half of it 
with butter and turn the other half over it and roll it the 
same as before; this must be rolled three times; and each 
time two laps are made and rolled with a rolling-pin, place 
it in a refrigerator for 10 or 15 minutes, until the dough is 
hard. 

HOW TO FORM. 

Roll the dough on a table (with a rolling-pin) until it is 
one-fourth of an inch thick, and cut it in pieces 6 inches 
long and 3 inches wide, place them on round pieces of tin 
three-fourths of an inch in diameter and 7 inches long, lap 
the dough on the bottomi of the tin, place them on a flat 
pan and wash them over the top with mjilk. 

Bake in a hot oven, but not temperate. 

After baked, fill with meringue. 

These w^ill bake in 15 minutes. 

MERINGUE. 

7 whites of eggs. 
I cup of sugar. 

Beat the eggs with an egg beater so they can be cut 
with a knife, then add in the sugar slowly and mix lightly. 

Copyright. llXiO. by M. A. & K. M. Heinzer. 



129 




Copyright, 1900, by M. A. & K. M. Heinzer. 



MUSK MELONS. 



130 



Musk Melons. 

4 eggs. 

■J cup of sugar. ; 

I cup of flour. '• 

HOW TO MIX. 

Beat the eggs and sugar over a slow fire until lukewarm 
(with an tgg beater), beat it until light (5 or 8 minutes), 
then mix in flour lightly. Bake in musk melon tins. 

Bake in a hot oven. 

The cakes are formed like orange slices. After baked 
and cold, spread both sides with jelly and place them to- 
gether until they form a musk melon, then put a piece of 
citron in the center, tO' imitate the stem, and pour boiled 
water icing (while hot) over the top, on the end the stem 
is on. Cut the bottom of¥ i inch, so they will stand up- 
right. 

This will bake in 10 minutes. 

Cut them from the tins with a knife. 

Copyright, 1900, t»y M. A. & K. M. Heiuzex-. 



131 




Copyright, 1900, by M. A. & K. M. Heinzer. 



ORANGE SLICES. 



132 



Orange Slices. 

4 eggs. 

-J cup of sugar. 

I cup ^f flour. 

HOW TO MIX. 

Beat eggs and sugar over a slow fire until lukewarm 
(with an egg beater), then beat it 5 or 8 minutes until light, 
and mix in the flour lightly. 

Bake in musk melon tins. 

Bake in a hot oven. 

These will bake in 10 minutes. 

After baked, cut them from the tins with a knife, then 
cut them nearly through the thickest part and spread them 
with jelly, then ice them over the top with boiled water 
icing flavored with oranges or orange extract. 

Copyright, 19u0, by M. A. & K. M. Heinzer. 



K^3 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CHARLOTTE RUSSE. 



134 



Charlotte Russe. 

2 whites of eggs. 

I pint of sweet cream. 

3 tablesipoonfuls of sugar. 
•J ounce of gelatine. 

I teaspoonful of vanilla extract. 

HOW TO MAKE. 

Dissolve the gelatine in one-half cup of lukewarm water 
and strain it into the cream, then add in the sugar and 
vanilla and beat 5 minutes (with an egg beater), then set 
it on ice until it becomes stifY. Beat the wdiites of eggs to 
a stiff froth, then beat them into the cream 3 minutes and 
let it stand on the ice for a few minutes until stiff. Cover 
the bottom and slides of the cups or dishes with baked 
sponge cake on jelly roll layer, place the sides in first and 
then the bottom. Place a tube into an ornamenting bag 
and put the charlotte into it, then press the charlotte 
through the tube into the cups or dishes. This charlotte 
can be made in the winter without using any ice, if the tem- 
perature is down to 40 degrees, by placing the charlotte 
into the open air, or it can be placed in fresh well water 
when no ice can be obtained. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



135 





MiMil^K. 



Copyright, 1900, by M. A. & K. M. Heinzer. 

ANISE OR VANILLA DROPS. 



136 



Anise or Vanilla Drops, 

1 cup of sugar. 
4 eggs. 

2 cups of flour. 

I small pinch of grated ammonia. 
^ ounce of anise seed. 

HOW TO MIX. 

Beat the eggs and sugar over a slow fire until lukewarm 
(with an egg beater) 5 or 8 minutes, then add in the am- 
monia, anise seed and flour and mix lightly. 

Place a half-inch tube into an ornamenting bag and put 
the mixture into it, then press it through the tube the size 
of a half dollar on a greased pan, dusted with flour, i inch 
apart. Let them stand 3 or 4 hours until dry, and bake 
in a cool oven. 

These will bake in 15 minutes. 

This will make 50 or 60 drops. 

If anise seed is not desired, one-half teaspoonful of 
vanilla extract can be used instead. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



137 




Copyright, 1900, by M. A. & K. M. Heinzer. 



SPRIXGLIES. 



138 



Springlies. 

6 eggs. 

i^ cups of sugar. 
5 cups of flour. 

I small teaspoonful of grated ammonia. 
I tablespoonful of auise seed. 

HOW TO MIX. 

Beat the eggs and sugar over a slow fire until lukewarm 
for 2 minutes (with an egg beater), then add in the am- 
monia, anise seed and flour and mix thoroughly. Place the 
mixture on a table and take enough of it and roll it out 
on the moulds with a rolling-pin, so it will not be over one- 
fourth of an inch thick, then turn them over on a table and 
cut them in the lines. Place them on a greased pan, lightly 
dusted with flour, i inch apart, and let them stand until dry, 
3 or 4 hours. 

Bake in a very cool oven. 

These will bake in 15 or 20 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



139 




Copyright, 1900, by M. A. & K. M. Heinzer. 

FANCY VARIETY CAKE. 



140 



Fancy Variety Cake. 

1 cup of sugar. 
5 eggs. 

2 cups of flour. 
I cup of butter. 



HOW TO MIX. 

Rub the sugar and butter together lo minutes until 
creamy. Divide the eggs in three parts and add in one- 
third and rub 3 minutes, then add in one-half of the eggs 
which remain and rub the same as before, then add in the 
balance of the eggs and rub the same, then add in the flour 
and mix lightly. Grease a flat pan well and place paper 011 
the bottom, then place the mixture on the pan and spread 
it one-fourth of an inch thick. 

Bake in a moderate oven. 

After baked and cold, place the layer on a table, cut it in 
half and spread one piece with jelly or cream (the same 
as used for cream puffs), then place the other half on the 
top of it and ice the top with any kind of icing desired, or 
spread it with cocoanut and pour boiled chocolate icing 
over the top of it, then spread it over with a knife. Cut 
this layer in small squares 2 inches long and i inch wide. 

This will bake in 15 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



141 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CREAM CRULLERS. 



142 



Cream Crullers. 

^ cup of water. 

2 tablespoonfuls of lard (rounded). 

7 egg-s. 

-J teaspoonful of grated ammonia. 

I cup of flour (rounded). 

HOW TO MIX. 

Place the water and lard into a two-quart saucepan, let 
the lard dissolve slowly in the water and then place it over a 
hot fire and let it come to a good boil, add in the flour and 
stir quickly for i minute, then put the paste into a bowl 
and add in the ammonia and two eggs and stir i minute 
with a stick, divide the remaining eggs in two portions and 
rub each portion in with the hand i minute. Place a half- 
inch tube into an ornamenting bag and put the mixture 
into it, then press it through the tube on a piece of white 
or brown paper, greased, and form rings a little larger 
than a silver dollar, i inch apart, and place them: in smok- 
ing hot lard, with the paper side upward, and let them 
stand one-half minute, then remove the paper and let them 
fry on one side until light brown, then turn them over and 
let them fry the same' on the other side. When cold, ice 
the smooth side with boiled vanilla icing. 

Copyright, 19<10, by M. A. & K. M. Heinzer. 



143 




Copyright, 1900. by M. A. & K. M. Heinzer. 



GRAHAM WAFERS. 



144 



Graham Wafers. 



I cup of sugar. 



I cup of butter. 
^ cup of wiuter wheat flour. 
i^ cups of Graham flour. 



HOW TO MIX. 

Rub butter and sugar together until creamy, then add 
in the eggs and rub 2 minutes, then add in the flour and 
mix lightly. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the mixture into it, then press it through the tube and form 
rings the size of a small tea cup, 3 inches apart, on a 
greased pan. 

Bake in a moderate oven. 

These will bake in 5 minutes. 

This will make 30 wafers. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



H5 




CJopyright, 1900, by M. A. & K. M. Heinzer. 



JELLY DL/\MONDS 



146 



Jelly Diamonds. ' 

f cup of sugar. 

-J cup of butter. ' 

J teaspoonful of soda. 

-J teaspoonful of cream tartar. 

1 cup of milk. ■ 

2 cups of flour. 

3 eggs. : 

HOW TO MIX. 

Rub sugar and butter together 2 minutes until creamy, 
then add in the eggs and rub 2 minutes. Dissolve soda in 
milk and add it to the mixture, then add in the fiour and 
cream tartar and mix thoroughly. Grease a flat pan and 
place paper on it, then spread the mixture on it one-fourth 
of an inch thick, and bake in a moderate oven. If chocolate 
layer is desired, dissolve a piece of chocolate the size of a 
marble and add it to one-half of the mixture, then spread it 
one-fourth of an inch thick on a greased pan, with paper on 
it, and bake in a moderate oven. When baked, turn it over 
on a table, with paper side upward, and remove the paper, 
then spread one layer with jelly and place the other layer 
on the top of it. These diamonds can be spread over the 
top with jelly and cocoanut strewn over the jelly and then 
cut in squares or diamond shape, or they can be iced with 
chocolate or boiled vanilla icing and strewn over the top 
with cocoanut. 

The layer will bake in 10 minutes. 

Copj-rigbt, 1!»0, by M. A. c*t K. M. Heinzer. 



147 




Copyright, 1900, by M. A. & K. M. Heinzer. 

CINNAMON STICKS. 



148 



Cinnamon Sticks. 

1 teaspoonful of cinnamon. 
^ pound of almond paste, 
i^ cups of sugar. 

2 tablespoonfuls of flour. 

3 whites of eggs. 

HOW TO MIX. 

Rub almond paste and 2 whites of eggs together 3 min- 
utes, then add in the balance of the eggs and rub the same 
as before, then add in the sugar and rub i minute, then 
add in the flour and cinnamon and mix thoroughly. Dust 
a table lightly with flour and place the mixture on it and 
roll it long and i inch in diameter with the hands, then 
flatten it down 2 inches wide and one-fourth thick, then ice 
over the top with icing, the same as used for ornamenting 
(but not soi thick), so it can be spread easily, then cut ofif 
pieces three-fourths of an inch wide and place them on a 
greased pan, dusted with flour, i inch apart, and let them 
stand until thoroughly dry (4 hours). 

Bake in a cool oven. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



149 




Copyright, 1900, by M. A. & K. M. Heinzer. 



PLAIN MACAROONS. 



i=io 



Plain Macaroons. 

■J pound of almond paste. 

1^ cups of sugar (scant). 

6 whites of eggs. 

I tablespoonful of white cornmeal. 



HOW TO MIX. 

Rub almond paste and two whites of eggs together 3 
minutes. Divide the other eggs into four portions and rub 
two portions into the paste, then add in the sugar, white 
cornmeal and the remaining two portions of the whites of 
eggs and rub. These portions must be rubbed in from 2 
to 3 minutes. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the mixture into it. Place a piece of white or brown paper 
on a flat pan and press the mixture through the tube on 
the paper the size of a half dollar, i-| inches apart. 

Bake in a cool oven similar to pound cake, and do not 
disturb them until they have a golden color. 

Tliey will bake in 15 or 20 minutes. To remove them, 
after baked, wash the paper lightly with water. 

Copyright, 19^10, by M. A. & K. M. Heiuzer. 



151 




Coryrght, 1900, by M. A. & K. M. Heinzer. 



LEMON MACAROONS. 



152 



Lemon Macaroons. 

6 whites of eggs. 

i^ Clips of sugar (scant). 

I tablespoonful of white cornmeal. 

J pound of ahiiond paste. 

HOW TO MIX. 

Rub ahnond paste and two whites of eggs together 3 
minutes. Divide the other eggs in four portions and rub 
two portions into the paste, then add in the sugar, w^hitc 
cornmeal and the remaining two portions of the whites of 
eggs and rub. These portions must be rubbed in from 2 
to 3 minutes. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the mixture into it. Place a piece of white or brown paper 
on a fiat pan, enough to cover it, and press the mixture 
through the tube on the paper the size of a half dollar, i-^- 
inches apart. 

Bake in a cool oven similar to pound cake, and do not 
disturb them until they have a golden color. 

After baked, coat the bottom part with lemon juice 
icing of a very light shade and put a thin disk of rich- 
colored citron into the center. Boiled water icing is pre- 
ferred. 

They will bake in 15 or 20 minutes. To remove them, 
after baked, w^ash the paper lightly with water. 

Copyright, IfXliO, by M. A. & K. M. Heinzer. 



153 




Copyright, 1900, by M. A. & K. M. Heinzer. 

JELLY MACAROONS. 



154 



Jelly Macaroons. 

"I pound of almond paste. 

i^ cups of sugar. 

I tablespoonful of white cornmeal. 

6 whites of egg's. 



HOW TO MIX. 

Rub almond paste and two whites of eggs together 3 
minutes. Divide the other eggs into four portions and rub 
two portions into the paste, then add in the sugar, white 
cornmeal and the remaining two portions of the whites of 
eggs and rub. Rub these portions in from 2 to 3 minutes. 

now TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the. mixture intO' it. Place a piece of white or brown paper 
on a flat pan, enough tO' coiver it, and press the mixture 
through the tube on the paper, 2 inches long and i J inches 
apart. After baked, and while hot, make a long dent in the 
center of each one with the handle of a knife and fill them 
with any kind of jelly desired, then ice them over the top 
with boiled water icing. 

Bake in a cool oven similar to pound cake, and do not 
disturb them until they have a golden color. 

They will bake in 15 or 20 minutes. To remove them, 
after baked, wash the paper lightly with water. 

Copyright, 19<)0, by M. A. & K. M. Heinzer. 



155 




Copyright, 1900, by M. A. & K. M. Heinzer. 



CHOCOLATE MACAROONS. 



156 



Chocolate Macaroons. 

6 whites of egg's, 
i^ cups of sugar. 

1 tablespoonful of white coninieal. 
^ pound of ahuond paste. 

2 ounces of cocoa or Baker's chocolate. 



HOW TO MIX. 

Rub ahuond paste and two whites of eggs together 3 
minutes. Divide the other eggs into four portions and rub 
two portions into the paste, then melt the cocoa or Baker's 
chocolate and add it to the mixture, and a small pinch of 
cinnamon, then rub in the remaining portions of the 
whites of eggs, sugar and cornmeal. Rub the portions in 
from 2 to 3 minutes. 

HOW TO BAKE. 

Place a half-inch tube into an ornamenting bag and put 
the mixture into it. Place a piece of white or browai paper 
on a flat pan, enough to cover it, and press the mixture 
through the tube on the paper the size of a half dollar^ i\ 
inches apart. Before baking, strew over the top with granu- 
lated sugar. 

Bake in a cool oven similar to pound cake. 

After baked, put a pink royal icing dot in the center. 

They will bake in 15 or 20 minutes. 

To remove them, after baked, wash the paper lightly 
with water. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



157 



How to Prepare Boiled Water Icing. 

Sieve pulverized sugar tO' suit the quantity and place it 
into a bowl, then add enough boiling water tO' it so it will 
merely run, and flavor it with vanilla, strawberry, lemon, 
pineapple or anything desired. 

This icing can be used for pound cake, wine cake, 
vanilla cake, macaroons, musk melons, orange slices, angel 
cake, etc. 

Copyriglit, 1900, by M. A. & K. M. Heinzer. 



How to Prepare Icing for Ornamenting Fancy Cakes. 

I pound of pulverized sugar. 

4 whites of eggs. 

^ teaspoonful of cream tartar. 

Place the sugar, eggs and cream tartar into a bowl and 
beat them with a wooden paddle until stiff, so they will 
stand up to a point. 

This icing can be used for coating all kinds of large 
cakes, such as wedding, Christmas cakes, etc. 

Coat the cake, which is to be iced, with this icing, then 
place it in a cool oven and as soon as one side becomes dry 
turn it around, so the other side will dry, then remove it 
from the oven. 

To make a gloss on the icing, mix a little cold water 
with some of the ornamenting icing, so' it will merely run, 
and pour it on the cake over the first coat, then place it in 
the oven, the same as before, and remove it when dry. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



158 



How to Prepare Cooked Chocolate Icing. 

I pound of pulverized sugar. 
^ pound of Baker's chocolate. 
4 teaspoonfuls of water. 

Dissolve the chocolate over a fire, then add in the water 
and sugar and let it boil over a slow fire, and stir it with a 
spoon until it becomes stringy. 

This icing must be used while hot. 

It can be used for layer cake, chocolate eclairs, layer 
spice cake, etc. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



How to Prepare Boiled Chocolate Icing. 

Sieve pulverized sugar to suit the quantity and place it 
into a bowl, then add enough boiling water to it so it will 
merely run. Dissolve the cocoa or Baker's chocolate over 
a fire and mix it in the icing to suit the color. 

This icing can be used for decorating layer cake, choco- 
late eclairs, spice mufihns, etc. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



159 




Copyright, 1900, by M. A. & K. M. Heinzer. 

TEA BISCUITS. 



160 



Tea Biscuits. 

7 cups of flour. 
-| cug of lard. 
2 cups of milk. 

1 teaspoonful of soda. 

2 teaspoonfuls of cream tartar. 
i teaspoonful of salt. 

HOW TO MIX. 

Rub flour, lard and cream tartar together so the lard 
cannot be seen, dissolve the soda in the milk and add it to 
the mixture and mix thoroug-hly. Place the mixture on a 
table and roll it one-half inch thick with a rolling-pin, then 
cut themi out with a small, round cutter and place them 
close together on a greased pan and wash them over the 
lop, before and after baked, with milk. 

Bake in a hot oven. 

This will make 30 biscuits. 

These will bake in 15 minutes. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



i6i 



Lemon Cream Custard for Pies. 

1 pint of milk. 

2 eggs. 

I lemon. 

-| cup of sugar. 

i cup of flour. 

HOW TO MIX. 

Grate the outside of the lemon into^ a two-quart sauce- 
pan, then squeeze the juice into it and add in the sugar, 
eggs and flour, then stir the milk in gradually. Pour it 
intO' deep pie tins, with pie crust on the bottom, and then 
place the pie crust over the top of it. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



Cocoanut or Egg Custard for Pies. 

2 eggs. 

1 tablespoonful of flour. 

2 taiblespoonfuls of sugar. 
I pint of milk. 

^ teaspoonful of vanilla. 

HOW TO MAKE. 

Beat the flour, sugar and eggs (with an egg beater), 
then add in the milk and vanilla and stir. Place the pies 
into the oven with the pie crust in the bottom and fill them 
half full of the custard, let them stand from 3 to 5 minutes, 
then fill them full. 

Stir the custard before filling the pies. 

Use deep pie plates. 

For cocoanut pies, place the cocoanut in the bottom of 
the plates, on the pie crust, before placing them into the 
oven, then place a small piece of butter on the cocoanut, 
then fill them half full of the custard and place them into 
the oven, let them stand from 3 to 5 minutes, then fill them 
full. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



162 



Pumpkin Custard for Pies. 

1 pint of milk. 
i cup of flour. 
^ cup of sugar. 

2 eggs. 

^ teaspoonful of mace or nutmeg. 

^ teaspoonful of cinnamon. 

I pint of cooked and strained pumpkin. 

HOW TO MAKE. 

Place the pumpkins, flour, eggs, sugar and spices into a 
large, round kettle and stir them together, then add in the 
milk and stir again. Pace the pies into the oven, with 
the pie crust in the bottom and fill them half full of the 
custard, let them stand fromi 3 to 5 minutes, then fill them 
full. 

Stir the custard before filling the pies. 

Use deep pie plates. 

Copyright, 1900, by M. A. & K. M. Heinzer. 

Cream Custard for Pies, 

I quart of milk. 
I cup of sugar. 
5 eggs. 
^ cup of cornstarch. 

HOW TO MAKE. 

Put eggs, sugar and cornstarch into^ a two-quart sauce- 
pan and mix well, then add in the milk and stir with a 
wooden paddle, cook over a slow fire until thick. 

This cream should be boiled by steam, to prevent it 
from burning, and stirred while boiling to prevent it from 
getting lumpy. 

Use top crust. 

Copyright, 1900, by M. A. & K. M. Heinzer. 

Pie Crust. 

2 cups of flour. 

■J cup of water (scant). 

f cup of butter and lard (mixed). 

■J teaspoonful of salt. 

HOW TO MIX. 

Place the flour, butter, salt and lard into a wooden bowl 
and rub them one-half minute through the fingers, then 
add in the water and mix lightly. 

This will make 3 large pies. 

Bake the pies in a hot oven. 

Copyright, 1900, by M. A. & K. M. Heinzer. 

163 




Copyright, 1900, by M. A. & K. M. Heinzer. 

ENGLISH MUFFINS. 



164 



English Muffins. 

• ! I pint of milk (lukewarm). 

■J ounce of compressed yeast. 
■J teaspoonful of salt. 
6 cups of flour. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm milk and place it 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in about 2^ hours, then place 
it on a table and roll it one-half inch thick (with a rolling- 
pin) and cut them out with a small, round cutter, then dust 
a board with white cornmeal and place them on it and let 
them rise 20 minutes. 

Bake them on a griddle over a slow fire, and when 
brown on one side turn them over. 

Use a cake turner to place them on the griddle. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



i6= 




Copyright, 1900, by ^r, A. & K, ^I. Heinzer. 



CROWN COFFEE CAKE. 



i66 



Crown Coffee Cake. 

1 teaspoonful of salt. 

2 tablespoonfuls of condensed milk. 

3 tablespoonfuls of butter. 
2 tablespoonfuls of lard. 

I teaspoonful of cinnamon. 
I ounce of compressed yeast. 

4 cups of water (lukewarm). 
4 eggs. 

•J teaspoonful of mace. 
I cup of currants. 
15 cups of flour, 
f cup of sugar. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm, water and pour it 
into a wooden bowl, then add in the eggs, spices, milk, 
lard, butter and sugar and mix thoroughly, then add in the 
flour and mix, add in the currants and mix lightly. This 
will rise in 4 hours (let it rise until it commences to settle 
in the center). When done, cut it in 6 pieces and mould 
them round and about 8 inches long, then place them in 
a box, or on a board dusted with flour, for 15 minutes, and 
cover them over with a cloth, to prevent them from get- 
ting crusty, then place them on a table and roll them flat 
(with a rolling-pin) 12 inches long and 6 inches wide, and 
spread them over the top with butter (very thin), then 
cut each one through the center (lengthwise) and place 
the two pieces on top of each other and stretch them, 
then twist them like rope and press the two ends together 
and form, rings, place them on a greased, flat pan i inch 
apart and let them rise one-half hour on the pans, and bake 
them in a moderate oven. 

These will bake in 25 minutes. 

After baked, and while warm, wash them over the top 
with the following icing, and place them in the oven until 
dry: 

2 whites of eggs. 

J cup of sugar. 

Stir the sugar and eggs together from 3 to 5 minutes, 
then add in i teaspoonful of flour and enough water to 
make it run freely. 

Copyright, 1900, by M. A. & K. M. Heinzer. 
167 




< 

W 

w 

o 
o 

o 
o 



< 



i68 



Half-Moon Coffee Cake. 

1 teaspoonful of salt. 

2 tablespoonfiils of condensed milk. 

3 tablespoonfiils of butter. 
2 tablespoonfuls of lard. 

I teaspoonful of cinnamon. 
^ teaspoonful of mace. 
I ounce of compressed yeast. 
I cup of currants. 

4 cups of water (lukewarm), 
f cup of sugar. 

4 eggs. 
15 cups of flour. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm water and place 
it in a wooden bowl, then add in the eggs, spices, milk, 
lard, butter and sugar and mix thoroughly, then add in the 
flour and mix, add in the currants and mix lightly. This 
will rise in 4 hours (let it rise until it commences to settle 
in the center). When done, cut it in 5 pieces and roll it in 
Vienna bread shape 8 inches long (for half-moons), then 
place them in a box, or on a board dusted with flour, 15 min- 
utes, and cover themi over with a cloth, tO' prevent them 
from getting crusty, then press a round stick through the 
center of themi and roll the dough apart 4 inches, then 
grease one side and lap the other side over it, and place 
them on a greased flat pan, i inch apart, and shape them like 
half-moons, let them rise one-half hour on the pans, and 
bake them in a moderate oven. 

These will bake in 25 minutes. 

After baked, and while warm, wash them over the top 
with the following icing, and place them in the oven until 
dry : 

2 whites of eggs, 
f cup of sugar. 

Stir the sugar and eggs together from 3 to 5 minutes, 
then add in i teaspoonful of flour and enough water to 
make it run freely. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



169 





Copyright, 1900, by M. A. & K. M. Heinzer. 

GERMAN FORM CAKE. 



170 



German Form Cake. 

J cup of sugar. 

1 teaspoonful of salt. 

4 cups of milk (lukewarm). 

2 ounces of compressed yeast. 
I cup of butter. 

-| cup of lard. 

12 cuips of flour, 

6 eggs. 

■J teaspoonful of mace. 

■J teaspoonful of cinnamon. . 

I teaspoonful of vanilla or lemon. 

J pound of Sultana raisins. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm milk and pour it 
into a wooden bowl, then add in the eggs, butter, lard, va- 
nilla, spices and sugar and mix thoroughly, then add in the 
flour and mix the same as before. This dough will rise in 
3 hours (if kept in a warm place). When done, mix in the 
raisins and let it stand one-half hour longer, then put it 
into form pans about half-full and let it rise until the pans 
are three-fourths full, then bake them in a moderate oven, 
the same as for baking bread. 

This mixture will make five pans full. 

These wall bake in 45 minutes. 

Copj'iiglit, 1900, by M. A. & K. M. ITeinzer. 



171 




Copyright, 1900, by M. A. & K. M. Heinzer. 



GERMAN BUTTER OR COFFEE CAKE. 



172 



German Butter or Coffee Cake. 

I cup of sugar. 

1 teaspoonful of salt. 

4 cups of milk or water (lukewarm). 
^ cup of butter. 

2 ounces of compressed yeast. 
I cup of lard. 

■J teaspoonful of mace. 
i6 cups of flour. 
4 eggs. 
I teaspoonful of cinnamon. 

HOW TO MIX. 

Dissolve the yeast and salt in lukewarm milk or water 
and pour it into a wooden bowl, then add in the eggs, but- 
ter, lard, spices and sugar, and mix thoroughly, then add in 
the flour and mix the same. This dough will rise in 3 
hours (if kept in a warm place). When done, place it on a 
table and roll it out one-half inch thick with a rolling-pin, 
then cut" it in squares to fit the dripping pans (which are to 
be used). This wall cover three good size pans. Let it rise 
one-half hour in the dripping pans and then wash them 
over the top with a brush and hot, melted butter, and 
sprinkle pulverized or granulated sugar over the butter, 
then sprinkle a pinch of cinnamon over the sugar. The 
same heat is required as for baking bread. Prick it with a 
fork before wahsing it with butter, and grease the pans 
well. 

This will bake in about 25 minutes. 

Copyright, 1000, by M. A. & K. M. Heinzer. 



173 




Copvright, 1900, by M. A. & K. M. Heinzer. 

CRUMB CAKE. 



174 



Crumb Cake. 

I cup of sugar. 

4 cups of milk or water (lukewarm). 

I cup of lard. 

15 cups of flour. 

4 eggs. 

I teaspoonful of salt. 

^ cup of butter. 

1 teaspoonful of cinnamon. 
^ teaspoonful of mace. 

2 ounces of compressed yeast. 

HOW^ TO MIX. 

Dissolve yeast and salt in lukewarm milk or water and 
pour it into a wooden bowl, then add in the eggs, sugar, 
butter, lard and spices and mix thoroughly, then add in the 
flour and mix the same. This dough will rise in 3 hours 
(if kept in a warm place). When done, place it on a table 
and roll it out one-half inch thick with a rolling-pin, then 
cut it in squares to fit the dripping pans, which are to be 
used. This will cover three good size dripping pans. Let 
it rise one-half hour in the pans and then wash them over 
the top with a brush and hot, melted butter, and sprinkle 
the crumbs over the butter. Prick it with a fork before 
washing it with butter. 

Bake it in a moderate oven, the same as for baking 
bread. 

This will bake in 25 minutes. 

Grease pans well. 

HOW TO MAKE CRUMBS. 

I pound of flour. 
14 ounces of butter. 
i pound of sugar. 
I teaspoonful of cinnamon. 

Rub flour, sugar, cinnamon and butter together lightly 
until crummy. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



175 




O 

I — I 



176 



Cinnamon Buns. 

4 cups of milk or water (lukewarm). 
I ounce of compressed yeast. 
I teaspoonful of salt. 

1 tablespoonful of cinnamon. ^ 

2 tablespoonfuls of butter. 
^ cup of sugar. 

12 cups of flour, 
i cup of lard. 

HOW TO MIX. 

Dissolve the yeast in lukewarm milk or water and pour 
it into a wooden bowl, then add in the lard, butter, cinna- 
mon, salt and sugar and mix lightly, then add in the flour 
and mix thoroughly. This dough will rise in 3 hours, then 
place it on a table and roll it one-half inch thick with a 
rolling-pin and spread a handful of currants on it, then roll 
it up with the hands and flatten it down i inch thick and 4 
inches wide, then cut off pieces i inch wide (crosswise) and 
place them close together on a greased, flat pan, and let 
them rise one-half hour in warm weather and 45 minutes in 
cold weather. 

Bake them in a moderate oven. 

HOW TO ICE CINNAMON BUNS. 

I cup of pulverized sugar. 
I teaspoonful of flour. 

Mix flour and sugar with enough water to make it run 
freely, then wash them over the top, while hot, with' a 
brush and place them in the oven until dry (5 minutes). 

This will make 36 buns. 

They will bake in 20 minutes. 

Copyright, 1900, by M. A. & K. M. Ileiuzer. 
177 




Copyright, 1900, by M. A. & K. M. Heinzer. 

TEA RUSK. 



178 



Tea Rusk. 

I pint of milk (lukewarm). 

1 teaspoonful of salt. 

2 tablespoonfiils of butter. 
2 table spoonfuls of lard. 

4 tablespoonfuls of sugar. 
^ teaspoonful of cinnamon, 
^ ounce of compressed yeast. 
2 eggs. 
7 cups of flour. 

HOW TO MIX. 

Dissolve yeast in lukewarm milk and pour it intO' a 
wooden bowl, then add in the salt, lard, butter, eggs, sugar 
and cinnamon and mix lightly, then add in the flour and 
mix thoroughly. This dough will rise in 3 hours. When 
done, lap the dough over and let it stand one-half hour 
longer, then place the dough on a table and break off small 
pieces the size of a walnut and roll them round and place 
them close together in a high bread pan, then let them rise 
45 minutes, and bake them in a moderate oven. When 
baked, wash them over the top with molasses. 

These will bake in one-half hour. 

This will make 18 or 24 rusk. 

Copyright, 1900, by M. A. & K. M. Heinzer. i 



1/9 




Copyright, 1900, by M. A. & K. M. Heinzer. 



HOT CROSS BUNS. 



1 80 



^ teaspoonful of lemon extract. 



Hot Cross Buns. 

I quart of milk (lukewarm). 

I- ounce of compressed yeast. 

I teaspoonful of salt. 

I teaspoonful of cinnamon. 

•J teaspoonful of mace. 

i 

■J pound of currants 
^ cup of butter. 
•J cup of lard. 
i6 cups of flour, 
f cup of sugar. 
6 eggs. 



HOW TO MIX. 

Dissolve yeast in lukewarm milk and pour it into a 
wooden bowl, then add in the salt, butter, eggs, sugar, lard, 
spices and extract and mix lightly, then add in the flour and 
mix thoroughly, add in the currants and mix i minute. 
This will rise in 4 hours. When done, lap the dough over 
and let it stand 45 minutes longer, then place it on a table 
and break off pieces the size of a small Qgg, then roll them 
round and place them on a greased pan and let them stand 
20 minutes, then cut them with a hot cross bun cutter, or a 
pair of scissors, and let them stand 10 or 15 minutes longer. 

Bake in the same heat as for baking bread. 

These will bake in 15 minutes. 

Wash them over the top with molasses after baked 
(while hot). 

This will make about 48 buns. 

Copyright, 1000, by M. A. & K. M. Beinzer. 



i8i 




Copyright, 1900, by M. A. & K. M. Heinzer. 



MILK ROLLS. 



182 



Milk Rolls. 

2 tablespoonfuls of sugar. 
2 tablespoonfuls of lard. 
I pint of milk (lukewarm). 
•J ounce of compressed yeast. 
^ teaspoonful of salt. 
6 cups of flour. 

HOW TO MIX. 

Dissolve yeast in lukewarm milk and pour it into a 
wooden bowl, then add in the salt, lard and sugar and mix 
lightly, then add in the flour and mix thoroughly. This 
will rise in 3 hours. When done, place it on a table and 
break off pieces the size of a small egg and form them 
round, then place them on a board and let them rise from 
10 to 15 minutes, and place them on a table, then take a 
round stick i inch in diameter and 12 inches long and 
place it on the top of the moulds and press it nearly 
through them and roll it 3 inches, then lap one end over 
the other and press them down lightly, then place them on 
a greased pan i inch apart. Let them rise i hour in cool 
weather and one-half hour in hot weather, while on the 
pan, and bake them in a moderate oven similar to bread. 

They will bake in 15 minutes. 

This will make 18 rolls. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



183 




Copyright, 1900, by M. A. & K. M. Heinzer. 

ZWIEBACK. 



184 



Zwieback. 

I quart of milk (lukewarm). 
I ounce of compressed yeast. 
I teaspoonful of salt. 
I teaspoonful of cinnamon. 
■J teaspoonful of mace. 
J teaspoonful of lemon extract, 
f cup of butter, 
f cup of sugar. 
' 1 6 cups of flour. 

6 eggs. 

HOW TO MIX. 

Dissolve yeast in lukewarm milk and pour it into a 
wooden bowl, then add in the salt, butter, eggs, sugar, 
spices and extract and mix lightly, then add in the flour and 
mix thoroughly. This will rise in 4 hours. When done, lap 
the dough over and let it stand 45 minutes longer, theii 
place it on a table and break off small pieces the size of a 
w^alnut and roll them 3 inches long, then place them close 
together on a greased pan and let them rise 45 minutes, 
wdiile in the pan, and bake them in a moderate oven. After 
baked and cool (4 hours), cut them in thin slices and place 
them on a cleaned pan, then put them into the oven and 
roast them until brown. 

How to make round Zwieback, manage the same as 
Zwieback, only break off small pieces the size of a walnut 
and roll them round and place them on a greased pan, 3 
inches apart, and let them rise the same length of time. 

This will bake in 20 minutes. 

Copj-right, 1900, by M. A. & K. M. Heinzer. 

I8S 




Copyright, 1900, by M. A. & K. M. Heinzer, 

COMMON BREAD. 



i86 



Common Bread. 

4 cups of water (lukewarm). 
I ounce of compressed yeast. 
I teaspoonful of salt. 
12 cups of flour. 

HOW TO MIX. 

Dissolve yeast and salt in lukew'arm water and pour it 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in 3 hours (in warm weather 
it will rise in less time). When done, place it on a table and 
cut it into 4 pieces and mould them, then let them stand 10 
minutes and mould them again and place them in pans (let 
them rise in the pans until three-fourths full), and then 
bake them in a moderate oven. 

They will bake in one-half hour. 

Grease pans well. 

This will make 4 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



187 




Copyright, 1900, by M. A. & K. M. Heinzer. 

RYE BREAD. 



1 88 



Rye Bread. 

I quart of water (lukewarm). 
I ounce of compressed yeast. 
' lo cups of rye flour. 

4 cups of wheat flour. 
I tablespoonful of salt. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm water and pour it 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in 3 hours (in w^arm weather 
it wdll rise in less time). When done, place it on a table 
and cut it into 4 pieces and mould them, then let them 
stand 10 minutes and mould them again and form them in 
long or round loaves, dust a box or board with white corn- 
meal and place them on it, let them stand one-half hour, 
and bake them on the bottom of a moderate oven. Before 
and after baking, wash them over the top with water, to 
give them a gloss. 

They will bake in 40 minutes. 

This will make 4 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Hoinzer. 



189 




Copyright, 1900, by M. A. «6; K. M. Heinzer. 



NEW ENGLAND HOME-MADE BREAD. 



190 



New England Home-Made Bread. 

2 quarts of water (lukewarm). 
2 ounces of compressed yeast. 
2 tablespoonfuls of salt. 
2 tablespoonfuls of condensed milk. 
■| pound of white cornmeal. 
-J cup of lard. 
34 cups of flour. 

HOW TO MIX. 

Scald the white cornmeal with one quart of boiling- 
water and stir it quickly, so it will not get lumpy, and let 
it stand until cool. Dissolve the yeast in 2 quarts of luke- 
warm water and pour it into a wooden bowl, then add in 
the condensed milk, salt, lard and scalded meal and dissolve 
them, then add in the flour and mix thoroughly. This 
dough will rise in 3 hours (in warm weather it will rise 
in less time). When done, place it on a table and cut it 
into 12 pieces and mould them, then let them stand 10 min- 
utes and mould them again, and place them into pans (let 
them rise in the pans one-half hour), and bake them in a 
moderate oven. 

Grease pans well. 

They will bake in one-half hour. 

This batch can be reduced to one-half. 

They will bake in 25 or 30 minutes. 

This will make 12 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



191 




Copyright, 1900, by M. A. & K. M. Heinzer. 

GRAHAM BREAD. 



192 



Graham Bread. 

I quart of water (lukewarm). 

I ounce of compressed yeast. 

I tablespoonful of salt. 

J cup of molasses. 

8 cups of Graham flour. 

4 cups of wheat flour. 

HOW TO MIX. 

Dissolve yeast in lukew^arm water and pour it into a 
wooden bowl, then add in the salt, molasses and flour and 
mix thoroughly. This dough will rise in 3 hours. When 
done, place it on a table and cut it intO' 4 pieces and mould 
thetn, let them stand from 10 to 15 minutes and mould 
them again, and place them into pans (let them rise in the 
pans until three-fourths full). 

They will bake in 45 minutes in a moderate oven. 

Grease pans well. 

This will make 4 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Heinzer, 



193 




Copyright, 1900, by M. A. & K. M. Heinzer. 

GLUTEN HEALTH BREAD. 



194 



Gluten Health Bread. 

8 cups of gluten flour. 
4 cups of spring wheat flour. 
I quart of water (lukewarm). 
I ounce of compressed yeast. 
I tabespoonful of salt. 

ilOW TO MIX. 

Dissolve yeast and salt in lukewarmi water and pour it 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in 3 hours. When done, 
place it on a table and cut it into 4 pieces and mould them, 
then let them stand 15 minutes and mould them again, and 
place them into pans (let them rise in the pans until three- 
fourths full). 

These will bake in 45 minutes in a moderate oven. 

Grease pans well. 

This will make 4 loaves of bread. 

(Copyright, 1900, by M. A. & K. M. Heinzer. 



195 




Copyright, 1900, by M. A. & K. M. Heinzer. 

VIENNA BREAD. 



iq6 



Vienna Bread. 

I quart of milk (lukewarm). 

I quart of water (lukewarm). 

■J cup of lard. 
" I tablespoonful of salt. 

I ounce of compressed yeast. 
24 cups of flour. 

HOW TO MIX. 

Dissolve yeast, salt and lard in lukewarm water and 
milk and pour it into a wooden bowd, then add in the flour 
and mix thoroug-hly.' This will rise in 3 hours. When 
done, lap the dough over and let it stand one-half hour 
longer, then place it on, a table and cut it into 8 pieces and 
mould them round, then let them stand 10 minutes and 
mould them long in Vienna bread shape and place them 
on a board dusted with white cornmeal and let them stand 
one-half hour, then wash them over the top with scalded 
cornstarch and cut them (the same as shown in cut) wdth 
a sharp knife, and bake them in a moderate oven. 

When baked, wash them over the top again with 
scalded cornstarch and place them in the oven for 5 min- 
utes. This will give them' a fine gloss. 

These w^ill bake in 25 or 30 minutes. 

This batch can be reduced to one-half. 

This will make 8 loaves of bread. 

Copyright, 1900, b3- M. A. & K. M. Ileinzer. / 



•197- 






Copyright. 1900, by M. A. & K. M. Heinzer. 



CORN BREAD. 



198 



Corn Bread. 

8 cups of water (lukewarm). 
2 ounces of compressed yeast. 
2 tablespoonfuls of salt. 
1 6 cups of flour. 
2 pounds of white cornmeal. 

HOW TO MIX. 

Dissolve yeast and salt in lukewarm water and pour it 
into a wooden bowl, then add in the white cornmeal and 
flour and mix thoroughly. This dough will rise in 3 hours. 
When done, place it on a table and cut it into 8 pieces and 
mould them, then let them stand 10 minutes and mould 
them again, and place them in pans (let them rise in the 
pans until three-fourths full), and bake them in a moderate 
oven. 

These will bake in one-half hour. 

This batch can be reduced to one-half. 

Grease pans well. 

This will make 8 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



199 




Copyright, 1900, by M. A. & K. M. Heinzer. 

MILK BREAD. 



200 



Milk Bread. 

4 cups of water (lukewarm). 
I ounce of compressed yeast. 
I tablespoonful of salt. 
I quart of milk (lukewarm). 
I cup of lard. 
24 cups of flour. 

HOW TO MIX. 

Dissolve yeast, salt and lard in lukewarm water and 
milk and pour it into a wooden bowl, then add in the flour 
and mix thoroughly. This will rise in 3 hours. When done, 
lap the dough over and let it stand one-half hour longer, 
then place it on a table and cut it into 8 pieces and mould 
them round, then let them stand 10 minutes and mould 
them again, and place them on a flat pan and cover them 
oyer the top with milk bread pans and let them rise 45 
minutes, then bake them in a moderate oven. 

They will bake one one-half hour. 

Grease pans well. 

This batch can be reduced to one-half. 

This will make 8 loaves of bread. 

Copyright, 1900, by M. A. & K. M. Ileinzer. 



201 



Copyright, 1900, by M, A. & K. M. Heinzer. 

COMMON BREAD. 



202 



Common Bread. 

4 cups of water (lukewarm). 
I ounce of compressed yeast. 
8 cups of flour. 
1 tablespoonful of salt. 

now TO :mix. 

Dissolve yeast in lukewarm water and pour it into a 
wooden bowl, then add in the flour and mix thoroughly. 
This will rise in 3 hours. AMien done, it will settle in the 
center, then dissolve the salt into another quart of luke- 
warm water and add it to the above mixture, then break it 
very fine and add in 16 cups of flour (more) and mix thor- 
oughly, and let it rise 2 hours longer, when done place it 
on a table and cut it into 8 pieces and mould them again, 
and place them in pans and let them rise 30 minutes while 
in the pans, and bake them in a moderate oven. 

They will bake in one-half hour. 

Grease pans well. 

This will make 8 loaves of bread. 

Copyright. 1J)00, by M. A. & K. M. Ileinzer. 



203 



^ 





Copyright, 1900, by M. A. & K. M. Heinzer. 



CRIMPED AND CREASED BREAD. 



204 



Crimped and Creased Bread, 

2 quarts of milk (lukewarm). 
22 cups of flour. 
I tablespoonful of salt. 
I ounce of compressed yeast. 



HOW TO MIX. 

Dissolve yeast and salt in lukewarm milk and pour ir 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in 3 hours. When done, lap 
the dough over and let it stand one-half hour longer, then 
place it on a table and cut it into 8 pieces and mould them 
round and let them stand 10 minutes, and mould them 
long and round to fit the pans, and let them rise in the pans 
20 minutes in summer time and one-half hour in winter, 
and bake in a hot oven. 

These will bake in one-half hour. 

Grease pans well. 

Bake in crimped or creased bread pans. 

When crimped bread pans are used and bread is baked 
(one-half hour), turn the bottom side up, so the brearl 
will color. 

This batch can be reduced to one-half. 

When baking creased bread, place the dough on a flat 
pan and cover them over the top with the creased bread 
pans after they have been moulded twice. 

This will make 8 loaves of bread. 

Copyrij^ht, 1900, by M. A. & K. M. Heinzer. 



20: 




Copyright, 1900. by M. A. & K. M. Heinzer. 



PRETZELS. 



206 



Pretzels. 

I quart of water (lukewarm). 
I ounce of compressed yeast. 
I teaspoonful of salt. 
14 cups of flour. 

HOW TO MIX. 

Dissolve yeast and salt in lukew^arm water and pour it 
into a wooden bowl, then add in the flour and mix thor- 
oughly. This dough will rise in 3 hours. When done, 
place it on a table and break off small pieces the size of a 
small egg and roll them round, and place them' in a box or 
on a board and let them rise 10 minutes, then roll them 
long and form them pretzel-shape and place them on a 
board and let them stand 20 minutes. 

Put one tablespoonful of potash into 6 quarts of boiling 
water and place the pretzels into it and let them boil 2 
minutes, then place them on a peal and sprinkle the top 
of them with salt and place them in a moderate oven. 

They will bake in 15 minutes. 

This will make 48 pretzels. 

Copyright, 1900, by M. A. & K. M. Heinzer. 



207 



INDEX. 



f^^ PAGE. 

Almond Cake . , , ^3 

Angel Cake ^ I03 

Anise or Vanilla Drops ^37 



B. 

Brandy Snaps, 69 

Brides' Frnit Cake 105 

c. 

Charlotte Russe 13S 

Chocolate Eclairs 113 

Chocolate Macaroons 157 

Cinnamon Buns 177 

Cinnamon Sticks 149 

Cocoanut Balls and Steeples Gy 

Cocoannt Cake 61 

Cocoamit or Egg Custard for Pies 162 

Cocoanut Wafers 47 

Common Bread 187, 203 

Corn Bread i99 

Corn Cake 87 

Corn Muffins 75 

Cream Crullers 143 

Cream Custard for Pies 163 

Cream Puf¥ Tarts 115 

Crimped and Creased Bread 205 

Crown CofYee Cake 167 

Crullers or Doughnuts 33 

Crumb Cake 175 

D. 

Drop Cake 37 

E, 

English Muffins 165 

I 



II INDEX. 

F. PAGE. 

Fancy Variety Cake 141 

French Snaps 71 

G. 

German Butter or Coffee Cake , . 173 

German Form Cake 171 

German Tea Cake 73 

Ginger Bread 15 

Ginger Nuts 9 

Ginger Snaps ' 17 

Gluten Health Bread 195 

Golden Pound Cake 95 

Graham Bread 193 

Graham Wafers .63, 145 

H. 

Half-Moon Coffee Cake 169 

Honey Jumbles 65 

Hot Cross Buns -, ........... 181 

How to Marble Cake 109 

How to Prepare Boiled Chocolate Icing. 159 

How to Prepare Boiled Water Icing. 158 

How to Prepare Cooked Chocolate Icing 159 

How to Prepare Cream for Cream Puffs iii 

How to Prepare Icing for Ornamenting Fancy Cakes. 158 

I. 

Instructions for Baking Bread and Rolls 5 

Instructions for Baking Cake and Pastries 6 

J. 

Jelly Diamonds 147 

Jelly Macaroons 1 55 

Jelly Roll 57 

K. 

Kisses 127 



INDEX. Ill 
L. PAGE. 

Lady Cake 97 

Lady Fingers . 55 

Lady Locks 129 

Layer Cake 81 

Layer Spice Cake ■ 23 

Lemon Crackers 39 

Lemon Cream Custard for Pies w ..... . 162 

Lemon Macaroons , .153 

Lemon Snaps ,;.iC . . »>: 2y 

Lunch Cake 'jj 

M. 

Meringue Pies ,. 125 

Meringue Sticks 123 

Meringue Tarts 121 

Milk Bread 201 

Milk Rolls 183 

Molasses Bolivars 13 

Molasses Fruit Cake 25 

Molasses Pound Cake 11 

Muffin Spice Cake 21 

Musk ^lelons 131 

N. 

New England' Home-Made Bread 191 

New Year Cake 85 

0. 

Orange Slices 133 

p. 

Paste for Cream Puf¥s iii 

Pastry Tarts 117 

Penny Spice Cake 19 

Pie Crust 163 

Plain Macaroons 151 

Pound Cake 93 

Pretzels 207 

Pumpkin Custard for Pies 163 



IV INDEX. 

R. PAGE. 

Raised Doughnuts 51 

Rock Cake 41 

Round Tarts 119 

Rye Bread. 189 

s. 

Shrewsbury Cake 31 

Spanish Bun 99 

Sponge Biscuits 49 

Sponge Cake 53 

Springhes 139 

Strawberry Short Cake 107 

Sugar Bohvars 45 

Sugar Cake 29 

T. 

Tea Biscuits 161 

Tea Rusk 179 

V. 

Vanilla Cake 79 

Vanilla or Cocoanut Jumbles 43 

Vanilla Wafers 59 

Vienna Bread 197 

w. 

Washington Biscuits 35 

White Fruit Cake loi 

White Mountain Cake 91 

Wine Cake 89 

z. 

Zwieback 185 



'^«•..•- ftrt larvi 



!^?i^R '^ 







f~'£y^^'k 






iiit.:^: ' ■■■•sli 



